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Broccoli and Mushroom Calzone

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!