Broccoli Rabe and Ricotta Calzones are a filling and delicious meal just waiting to be enjoyed. Make a wonderful Italian meal right at home!
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.
Print
Homemade Broccoli Rabe and Three-Cheese Calzones
- Total Time: 36 minutes
- Yield: 2 servings 1x
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 / 283g)
- 1/2 cup (118ml) flour (for rolling out dough)
- 1/2 cup (118ml) full fat ricotta cheese (divided)
- Small bunch of broccoli rabe (large stems removed or cut in half)
- 2 garlic cloves (chopped)
- 1/2 cup (118ml) whole milk mozzarella cheese (shredded)
- 1/4 cup (59ml) 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, and Parmesan cheese. 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?
It’s best to use fresh pizza dough from a local shop for optimal flavor and texture, as opposed to pre-packaged options like Pillsbury.
How should I prepare the broccoli rabe before adding it to the calzone?
You should blanch the broccoli rabe briefly in boiling water to soften it, then drain and chop it before mixing it with the ricotta.
Why is it important to let the pizza dough come to room temperature?
Allowing the pizza dough to sit at room temperature for about an hour helps it relax, making it easier to roll out and shape into calzones.
