Childhood memories quickly flood as I am reluctant to turn that pizza dough over and make the pizza into a calzone. You see, I am a constant. I don’t like change, yet I like challenge and this comes both in my personal life..and well..in cooking.
Pizza is on a regular basis in the Ferraro house, and we’re pretty picky with how we like it too. extra sauce, (for me), thin crust, high heat and that’s the way we do it every few weeks.
Confession. I semi-homemade this. At $3 a pop, I’m going to splurge and buy the already made fresh pizza dough from the local shop (No Pillsbury here, but I won’t judge). Keep it simple people, take it out of the package and leave it on the counter for about an hour to get to room temperature. This will also help the dough relax and make ti easier to roll out. Then…the fun begins. Get your toppings and fill ‘er up, baby! My only suggestion (and peeve), don’t include the sauce in the calzone, save that for the side. This is a calzone after all, and any good soul East Coaster knows to save it for the side.
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Homemade Broccoli Rabe and Three-Cheese Calzones
- Total Time: 36 minutes
- Yield: 2 servings
Description
Golden-baked pizza dough stuffed with creamy ricotta, mozzarella, and parmesan, balanced by the savory, slightly bitter bite of sautéed broccoli rabe. Serve with warm marinara for the perfect Italian-style comfort food.
Ingredients
- 1 package pizza dough (about 10 oz / 283 g)
- 1/2 cup (118 ml) flour (for rolling out dough)
- 1/2 cup (118 ml) full fat ricotta cheese (divided)
- Small bunch of broccoli rabe (large stems removed or cut in half)
- 2 garlic cloves (chopped)
- 1/2 cup (118 ml) whole milk mozzarella cheese (shredded)
- 1/4 cup (59 ml) freshly grated Parmesan cheese
- Salt and pepper (to taste)
- Olive oil (for drizzling)
- Marinara sauce (for dipping)
- Cooked prosciutto or speck
- Tomato slices
- Red pepper flakes
Instructions
- Preheat the oven to 450°F (232°C) and let it get hot. If you have a pizza stone, add it to the oven and let it heat up for at least 20 minutes. If not, use the bottom side of a baking sheet and place it in the oven to get hot.
- Prepare the broccoli rabe. Drizzle a skillet with olive oil and add chopped garlic. Cook on medium heat until the garlic caramelizes, about 2-3 minutes. Then add the broccoli rabe and season with salt and pepper. Cook until it begins to wilt but still has a crunch and is a bright green color, about 4-5 minutes. If the stems are thick, you can place a lid over the skillet for a minute to help steam. When done, turn off the heat and set aside to cool to room temperature.
- Lightly flour a clean surface and cut the pizza dough in half (about 5 oz / 142g each). Use a rolling pin to roll out each dough half into about a 9 inch (23 cm) oblong circle.
- On one half of the dough circle, leave a border for crimping. Spread a thin layer of ricotta cheese, then add the broccoli rabe, shredded mozzarella, Parmesan cheese, cooked prosciutto or speck, and tomato slices. Drizzle with a bit of olive oil and lightly season with salt and pepper.
- Fold over the other side of the dough and crimp the edges with a fork or your finger to seal the calzone.
- Use a knife to cut a few holes in the top of the calzone and place it on the preheated baking sheet or pizza stone. Cook at 450°F (232°C) for about 12-15 minutes or until the crust is lightly brown on both sides.
- When done, remove from the oven and allow to cool for a few minutes before eating.
- Serve with marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
What type of pizza dough should I use for the calzones?
A package of store-bought pizza dough (about 10 oz) works perfectly for these calzones, making them quick and easy to put together.
How should I prepare the broccoli rabe before adding it to the calzone?
Saute the broccoli rabe in a skillet with olive oil and garlic until it begins to wilt but still has a bit of crunch and a bright green color, about 4-5 minutes, then let it cool before layering it over the ricotta.
Why is it important to let the pizza dough come to room temperature?
No extra resting time is needed for this dough. Just flour your work surface, divide the dough in half, and roll each piece into a 9-inch oblong before adding the fillings and folding it into a calzone.
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