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My First Broccoli and Mushroom Calzone–Success!

Published on November 14, 2009 By Emily. Updated on August 8, 2020

Jump to Recipe Print Recipe

Brian and I have been eating homemade pizza every couple weeks or so, but I wanted to mix it up a little.  I decided to try making a calzone.  Granted, that isn’t really much of a feat, but I get a little scared whenever I’m not working with a recipe.  Well, miracles do happen, because the calzone turned out great (better, Brian says, than the calzones at one of my favorite restaurants…but that’s another story).  Anyway, one of the great things about pizza and calzones is that they’re so easy to make healthy (or healthier, depending on how you want to look at it.  I could never give up cheese and choose to ignore it’s flaws) and/or vegetarian.

So, without further ado…

2 slices

Broccoli and Mushroom Calzone

Print Recipe
Prep Time 2 hrs
Cook Time 15 mins
Servings 1 calzone

Ingredients
  

For the dough:

  • 1 envelope active dry yeast
  • 1/2 tablespoon honey
  • 1 and 1/8 cups warm water 105 to 115°
  • 2 and 1/8 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons 1/8 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • cornmeal

For the filling (all measurements are estimates...it's your calzone, do what will taste good to you!):

  • 1 medium head of broccoli
  • 2 button mushrooms
  • 2 cloves garlic
  • olive oil
  • 1.5 cups shredded mozzarella
  • 1 cup ricotta cheese

Instructions
 

Prep the dough:

  • Combine the yeast, honey and water in a 2 cup measuring cup.  Let stand for 5 minutes while the yeast does its thing.
  • When the 5 minutes are over, combine the yeast mixture, flours, salt and oil in a mixing bowl (or the bowl of your standing mixer).  Beat at low speed until the dough forms a ball.
  • Cover the dough and let rise in a warm place (our apartment is cold, so I turn the oven on "warm" and set the bowl of dough on top of it).  Let rise for 1 and a 1/2 hours, or until the ball of dough has about doubled in size.

Prep the filling:

  • When the dough has about a half hour left to rise, begin prepping fillings.  Cut the florets off the broccoli and slice the mushrooms.  Mince or press the garlic cloves.
  • Also, this is a good time to preheat the pizza stone, with a sprinkling of corn meal on top, in the oven at 450°.
  • In a large skillet, combine the vegetables and garlic, along with a drizzle of olive oil.  Cook until the vegetables are soft.
  • Combine the cheeses and vegetable fillings in a bowl.  Mix to combine evenly.

Finish the dough:

  • Use your hands and a rolling pin to make the dough as round and thin as possible.  When you're satisfied (it's dinner--it just has to taste good, not look perfect!), pierce the dough with a fork.   Otherwise, the dough gets big bubbles in it when it cooks.  Trust me.
  • Move the dough to the preheated pizza stone.  Neat trick: fold the dough into quarters for easier transportation--also works for pie crusts (thanks mom!)

Make the calzone:

  • Cover half the dough with the cheese and vegetable filling.
  • Fold over the rest of the dough and pinch closed.  Brush the top with olive oil so it will brown nicely.
  • Return the pizza stone and calzone to the oven and Bake at 450° for about 15 minutes.
  • Enjoy!

Notes

If you don't have a pizza stone, you can cook your calzone on a baking sheet. You don't even have to preheat it!
The dough recipe is what Brian and I always use for pizza.  Try it, it's yummy!

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Filed Under: recipe, vegetarian main dish Tagged With: recipe, vegetarian

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Comments

  1. Brian says

    November 15, 2009 at 10:07 am

    It was quite delicious and fulfilling, maybe that was because I ate enough for 2 people :-P

Trackbacks

  1. Relishments » How We Spent Our First CSA Bounty says:
    June 13, 2010 at 7:23 pm

    […] On Friday, I made what was probably the best pizza I’ve created so far.  It was so simple: crust, marinara sauce (I am so obsessed with this sauce and may never buy jarred sauce again), […]

  2. Relishments » The Best Pizza I’ve Ever Made (So Far) says:
    November 3, 2010 at 8:46 pm

    […] is a fairly regular meal in our house, we probably make it a couple times a month.  I make whole wheat pizza crust and then we top it with whatever’s […]

  3. Three Cheese, Prosciutto, Salami and Spinach Stromboli » Relishments says:
    June 1, 2013 at 3:36 pm

    […] this recipe I made my usual pizza dough recipe.  I didn’t read the instructions as closely as perhaps I should’ve and rolled my dough […]

  4. » Old and New, a Menu Plan says:
    March 28, 2014 at 8:02 pm

    […] 28Broccoli and cheese calzones (variation of this recipe) […]

  5. » Whole Wheat Food Processor Pizza Dough (in a hurry!) says:
    September 5, 2014 at 5:35 am

    […] doughs I’ve made either.  And it’s so simple and fast.  I typically freeze batches of my other dough to save time during the week, but this one I can make almost any night of the week without prior […]

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Last week Brian and I finally got around to hiring Last week Brian and I finally got around to hiring a sitter for a rare night out. We went to dinner at @publicna and took advantage of the opportunity with drinks, appetizers and dessert.

Pictured:
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I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

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New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
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@freshgrassfestival continues to be one of my favo @freshgrassfestival continues to be one of my favorite events each year, and it doesn't hurt that it's just minutes away from home. Enjoying the festival with my kids is definitely a different experience than without, but it's still a good time. The weather was especially cooperative today which was great for all the laps I did around the @massmoca campus pushing a stroller. I'm already looking forward to next year.
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