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.