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Calzone Di Broccoli

Calzone Di Broccoli is one of the best calzone recipes out there! This easy calzone recipe will teach you how to make the best calzones that will finally get your kids to eat their broccoli!


  • 4 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 1 tablespoon extra virgin olive oil
  • 1 package dry yeast
  • 1 1/2 cup warm water, divided
  • 1 teaspoon olive oil


  1. Proof the yeast by blending it with 1/4 cup warm water. Let stand until it bubbles. Combine flour, salt and sugar.
  2. Add 1 tablespoon olive oil, blending by rubbing the mixture between the palms of your hands. Make a well in dry ingredients. Add yeast mixture and work in by hand. Addd remaining water, gradually. Blend well and gather up.
  3. Place 1 teaspoon of olive oil on a wooden board. Knead dough on board until smooth and satiny. Place dough in a deep bowl and cover with apiece of plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk. Punch down and knead for a minute. Divide into six equal parts. On a floured board, roll out each section into an 8" x 10" rectangle.
  4. About 30 minutes before dough has finished rising, prepare filling. 1 1/2 medium heads broccoli 2/3 cup chopped provolone cheese 1/3 cup grated mozzarella cheese 1/4 cup parmesan cheese 1 clove garlic minced 1 cup mild Italian sausage, chopped up, browned and drained 1/4 cup olive oil salt and pepper to taste. 1 egg 1 tablespoon water corn meal Clean and wash the broccoli. Separate stalks. Soak in cool water with 1 tsp. salt for 15 minutes. Rince in cool water.
  5. Cook in a large pot of boiling water for 5 minutes. Drain well and chop. Place in a large bowl. Add cheese, garlic and sausage, salt and pepper and mix well.
  6. Divide into six equal poritons. On the long side of the dough, place about 2/3 C (tightly packed) filling in a strip 1 inch away from three edges of the dough. Flatten and smooth out the filling with a spoon.
  7. Brush 1/2 inch of edges of complete dough with the egg mixed with the egg. Fold the empy side of the dough over filling to evenly meet the edges on the other side. Tamp down edges to seal well.
  8. With floured fingers turn edges under 1/4 inch. Repeat on others. Sprinkle two 12" x 16" baking tins with cornmeal.
  9. Place three calzones on each tin (not touching each other). Tamp down edges once more to ensure a seal. Brush tops of calzones with remainder of beaten egg mixture. Prick the tops with a round toothpick, making holes 1/2" apart all over the top. Do not pierce through to bottom dough.
  10. Bake in a preaheated 375 degree oven for 30 minutes or until golden brown. Serve hot or cold.
  11. Alternate filling: 1 1/2 lb. drained ricotta cheese 3 slices proscuitto, diced 3 tbsp. Romano cheese 3 tbsp. freshly grated Parmesan cheese 2 eggs salt and black pepepr to tste 2 tbsp. minced fresh parsley 1 clove garlic, minced Mix ingredients and use in place of filling above.

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