Thursday, August 1, 2013

Roasted Broccoli Calzones

          Uuurrrgggghhh, what a freakin’ frustrating day! I won’t go into details but just know that the original post I was to bring to you today was one I was really looking forward to. Un-freakin’-fortunately, I lost my camera cord and therefore I cannot upload the pics to share with you. So unless you want to come over and look through my view finder, you won’t be seeing the delicious and super healthy greek yogurt crumble parfait I was working on. But lucky for you, I will have a replacement cord shortly and the post will be up next Thursday….
            So since I had nada to post today and no recent pictures that I was able to upload, I had to go into my photo files and find something I wanted to share. Ah-ha! Broccoli Calzones! Ding ding ding, I knew I captured these gems for a reason. I honestly can’t remember why they were put on the backburner for the blog, hhhhmmm….oh yeah, roasted broccoli. I loved the flavor- kind of nutty and bit woodsy/earthy, but wasn’t sure how you guys would feel.  So I leave it up to you to decide- broccoli: to roast or not to roast??
            Looking forward to hearing backJ Enjoy…

Roasted Broccoli Calzones
Serves: 1-2

OBJ: TCW be able to extract the most flavor from her broccoli by roasting each floret

1 head broccoli, stem removed, diced into small florets
1 small-medium onion, peeled and sliced
3 TBS extra virgin olive oil  
S & P: to taste
1 pizza dough, defrosted and risen ( I rec. House of Pasta brand)
1 ½ C whole milk ricotta cheese
3/4 C shredded mozzarella cheese
¼ C freshly grated Parmesan cheese
1 egg, beaten
Sesame seeds, for garnishing
Prepared marinara sauce, for dipping

1. Preheat oven to 425 degrees
2. Toss broccoli and onions with oil and S & P. Place on foil-lined jelly roll pan
3. Roast for 20-25 minutes or until golden and edges are charred (simultaneously place pizza stone on bottom rack to preheat while broccoli roasts)
4. Remove broccoli from oven, leave pizza stone in
5. In large mixing bowl, mix cheeses well and season with additional S & P
6. Divide pizza dough in ½ and roll each out to about a 12 inch oval
7. Split the cheese mixture up between each dough and spread a bit, but leave it so that it is still a semi-mound in the center
8. Place broccoli and onions over cheese mixture and press down to spread a bit more:
9. Fold each dough over so that you have a ½ moon shaped calzone
10. Seal the edges well and place 2 small slits on each calzone with a knife
11. Remove pizza stone from oven, place each calzone on it and brush each with egg wash. Sprinkle each with sesame seeds
12. Bake for 20-25 minutes or until golden brown
13. Remove from oven and enjoy with marinara sauce

1 comment:

  1. Well, while I am looking forward to next week’s post, I am SSSOOO happy we got to see this gem! Your breads are AMAZING. I love how you are able to create such a crispy exterior while leaving the filling so delicate. Also, the ingredients you choose are always top notch. Another spectacular addition aHT.