CHOPPED KITCHEN

Broccoli & Mozzarella Calzones

with Caesar Salad

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Servings 8-10

These calzones are loaded with melty fresh mozzarella, creamy ricotta, and tender broccoli—balanced by a tangy tomato dipping sauce. For a refreshing side, weʼre tossing crunchy romaine and briny black olives in our take on Caesar dressing.

Ingredients
  • 11⁄2 lbs Pizza Dough
  • 3 cloves Garlic
  • 1 Romaine Lettuce Heart
  • 1 lb Broccoli
  • 1 cup Part-Skim Ricotta Cheese
  • 1 8-Ounce Can Tomato Sauce
  • 1⁄2 lb Fresh Mozzarella Cheese
  • 1⁄4 cup Grated Parmesan Cheese
  • 2 oz Black Cerignola Olives
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)
  • 1 Lemon
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    1 Prepare the ingredients:

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    Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then roughly chop the broccoli. Peel and roughly chop the garlic. Tear the mozzarella cheese into small pieces. Quarter and deseed the lemon.

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    2 Cook the broccoli & make the filling:

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    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add 2/3 of the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli has softened and the water has cooked off. Transfer to a large bowl. Add the mozzarella cheese, ricotta cheese, half the Italian seasoning, and the juice of 1 lemon wedge; stir to combine. Season with salt and pepper. Wipe out the pan.

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    3 Assemble & bake the calzones:

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    Lightly oil a sheet pan. Divide the dough into 2 equal-sized portions; using your hands and a rolling pin (or wine bottle), gently stretch and roll the portions into 1⁄4-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling between the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Transfer to the sheet pan. Using a fork, poke a few holes across the tops of the calzones to vent. Lightly drizzle the calzones with olive oil. Bake 16 to 18 minutes, or until golden brown. Transfer to a cutting board and let stand for at least 2 minutes.

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    4 Prepare the remaining ingredients: