Thursday, June 25, 2009

Wonderful Wednesday Wrecipes

Yeah.....she's not wrapped too tight, that one...........didn't take but 3 Wednesdays before I forgot to post! I even had the recipe and photos saved!

Without further ado:


Broccoli Calzone

  • For Two Calzones:
  • One 1-lb ball of prepared pizza dough, thawed & cut in half
  • 3 cups cooked broccoli florets, either frozen or fresh
  • One half (about ¾ cup) finely chopped onion
  • 1-1/2 cups finely chopped mushrooms (I used white button-type)
  • 2 minced garlic cloves
  • 3 TBSP olive oil
  • Salt & pepper to taste
  • 2 cups shredded cheese, sharp cheddar or Swiss- whatever you like, even a combination
  • 4-5 slices provolone cheese
  • Small amount of flour for rolling dough

Line a rectangular cookie sheet with foil & spray with Pam or use Release No-Stick foil (magic stuff!)and set aside. Set oven to preheat at 400 degrees.

Lightly flour a smooth surface, and roll out one half of dough to approximately 16” wide x 10” tall. If dough bounces back and won’t hold shape, set it aside to rest & roll second piece of dough then go back to first piece. Persevere-it WILL eventually roll out & stay in a rough rectangular shape.

In large sauté pan, heat oil over medium heat. Add onion and cook about 5 minutes until translucent. Add mushrooms and garlic, and continue sautéing until mushrooms barely start to turn brown. Salt & pepper to taste.

Drain cooked broccoli thoroughly; I even blot it dry on a couple of paper towels on the counter. Chop the broccoli roughly, to about 1” pieces, then combine with onion mixture, and remove pan from heat. Re-taste for seasoning; add more salt & pepper if necessary.

Set one rectangle of dough with long side parallel with counter. Sprinkle with half the shredded cheese, leaving about ½” edge of bare dough all around. Spread half the vegetable mixture over the cheese. Lay 2 slices of provolone side by side over vegetables, and add partial slice if necessary if a lot of filling is bare.

Turn up edge of dough closest to you over filling by about 1” or so. Turn in vertical sides (kind of like you are rolling a burrito) once, then continue rolling up from bottom edge as tightly as you can without making a mess.

Pinch dough together tightly, and tidy into smooth 12” or so cylinder of dough. Place seam side down on foil-lined baking pan. Repeat with remaining ingredients and place second roll about 3” away from first. Make a couple of 1” slashes thru the top layer of dough to allow steam to escape. I forgot this step, which is why why filling burst out.

Bake at 400 degrees for about 18 minutes, until bread is golden brown.

Cool slightly and serve.



Wanda said...

This looks SO GOOD!!!!

Xeyedmary said...

Thanks! It IS yummy! And despite how messy it looks, all that oozy stuff is really the best part!