Broccoli Potato Calzone

Recipe: Broccoli Potato Calzone

Description: This delightful Broccoli Potato Calzone is a guilt-free treat, perfect for lunch or snacks. Packed with wholesome ingredients and bursting with flavor, it serves four generously as an entree or six as a vegetable side. Whether you’re craving something savory, healthy, or just downright delicious, this calzone ticks all the boxes.

Ingredients:

Instructions:

1. Prepare Pizza Dough:

   • Load ingredients for pizza dough into the bread machine according to the manufacturer’s instructions.
   • Set the bread machine on the dough cycle.
   • Remove the dough when it has completed the second kneading.

2. Prepare Calzone Filling:

   • Peel and dice the potatoes, then place them in a saucepan with a sprinkle of Kosher salt.
   • Steam the potatoes until tender.
   • Once tender, drain the potatoes thoroughly and return them to the saucepan to dry out for a couple of minutes.
   • While still hot, add lemon juice, dried basil, dried oregano, and minced garlic to the potatoes.

3. Steam Broccoli:

   • Place broccoli pieces in a wide saucepan and sprinkle with Kosher salt.
   • Use a measuring cup to drizzle hot water over the broccoli, just enough to cover the bottom of the pan.
   • Cover the pan tightly and allow the broccoli to steam for about 10 minutes.

4. Assemble the Calzone:

   • Preheat the oven to 450°F (230°C).
   • Roll out the larger piece of dough to fit the shape of your pizza peel or pan.
   • Lightly spray the peel or pan with olive oil cooking spray and place the rolled-out dough on it.
   • Gently add the broccoli to the potato and herb mixture, taking care not to crush the broccoli.
   • Spread the vegetable mixture over the rolled-out dough, leaving about 1-2 inches around the outer edge.
   • If desired, sprinkle cheese over the vegetable mixture.
   • Roll out the smaller piece of dough into the same shape and place it over the filling.
   • Bring the outer edges of the lower crust up and fold them over the top crust to form a seal.

5. Bake the Calzone:

   • Place the assembled calzone in the preheated oven, preferably on a pizza stone, and bake for 15 minutes or until lightly browned.

6. Serve:

   • Allow the calzone to cool for about 5 minutes before serving.
   • Serve with warmed pasta sauce as a topping or side, if desired.

Nutritional Information (Per Serving):

• Calories: 442.3
• Fat: 4.2g
• Saturated Fat: 1.7g
• Cholesterol: 6.9mg
• Sodium: 565.1mg
• Carbohydrates: 83.2g
• Fiber: 10.4g
• Sugar: 5.1g
• Protein: 22.3g

Recipe Notes:

• Be sure to follow the instructions for steaming the potatoes and broccoli to ensure they are cooked to perfection.
• Feel free to customize the filling with your favorite herbs, spices, or additional vegetables.
• If you’re short on time, you can use store-bought pizza dough instead of making your own.
• This calzone is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat in the oven or microwave before enjoying.