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Crowd-pleasing calzones have all the perks of pizza. Here: Broccoli Rabe, Olive and Parmesan Calzones.

Andrew Scrivani, New York Times

Recipe: Pizza Calzones

  • April 25, 2012 - 1:59 PM

PIZZA CALZONE

Serves 2.

• Extra-virgin olive oil, as needed

• 3/4 c. fresh ricotta

• 1 oz. Parmesan, grated (1/4 c.)

• 2 tbsp. chopped basil

• 1/4 tsp. black pepper

• All-purpose flour, as needed

• 1 (8-oz.) ball pizza dough, homemade or purchased

• 1/3 c. tomato sauce

• 2 oz. fresh mozzarella, grated (1/2 c.).

Directions

Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.

In a bowl, stir together ricotta, Parmesan, basil and pepper.

Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.

Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition information per half calzone:

Calories 598 Fat 29 g Sodium 1,135 mg Saturated fat 15 g

Carbohydrates 56 g Calcium 480 mg

Protein 29 g Cholesterol 77 mg Dietary fiber 3 g

Diabetic exchanges per serving: 4 bread/starch, 2 1/2 high-fat meat, 2 fat.

 

WHITE BEAN AND CARAMELIZED ONION CALZONE

Serves 2.

• 1 large fennel bulb with fronds

• 5 tbsp. extra-virgin olive oil, more as needed, divided

• 1 large white onion, halved root to stem and thinly sliced

•11/2 tsp. fennel seed

• 3/4 tsp. kosher salt, more as needed, divided

• 1/4 tsp. black pepper, more as needed, divided

• 13/4 c. cooked white beans, from a can or homemade

• 1/2 tsp. finely grated lemon zest

• All-purpose flour, as needed

• 1 (8-oz.) ball pizza dough, homemade or purchased

• 1/2 tsp. sea salt

• Lemon wedges, for serving.

Directions

Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.

Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.

In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky purée.

Heat the oven to 500 degrees. Lightly oil a baking sheet.

Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.

Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Nutrition information per half calzone:

Calories 880 Fat 41 g Sodium 2,275 mg Saturated fat 6 g

Carbohydrates 107 g Calcium 250 mg

Protein 25 g Cholesterol 0 mg Dietary fiber 18 g

Diabetic exchanges per serving: 4 bread/starch, 3 other carb, 2 lean meat, 7 fat.

 

BROCCOLI RABE, OLIVE AND PARMESAN CALZONE

Serves 2.

Note: Broccoli rabe -- also called rapini or Italian broccoli -- is a leafy green with clusters of tiny broccoli-like buds.

• 2 tbsp. extra-virgin olive oil, more as needed

• 3 garlic cloves, finely chopped, divided

• 1 bunch broccoli rabe, tough stems removed (see Note)

• Kosher salt, as needed

• Black pepper, as needed

• All-purpose flour, as needed

• 1 (8-oz.) ball pizza dough, homemade or purchased

• 1 c. fresh ricotta

• 1/4 c. finely grated Parmesan

• 3 oz. fresh mozzarella, sliced

• 2 tbsp. pitted good black olives, thinly sliced

• Pinch red pepper flakes.

Directions

Heat the oven to 500 degrees. Lightly oil a baking sheet.

Heat a large skillet over medium heat. Add 2 tablespoons oil and 2/3 of garlic. Cook until fragrant but not brown, about 20 seconds. Add the broccoli rabe and 3 tablespoons water. Cook over medium-high heat for 3 minutes. Reduce heat, cover and cook until stems are tender, 2 to 3 minutes more. Season with salt and pepper.

Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spoon ricotta on half the dough, leaving a half-inch border. Top with Parmesan, remaining garlic and mozzarella. Mound broccoli rabe over the cheese, and sprinkle with olives and pepper flakes. Brush the edges of the dough with water, and fold dough in half, over filling; pinch edges of dough together to seal.

Transfer calzone to baking sheet. Brush top with olive oil. Bake until crust is golden and firm, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition information per half calzone:

Calories 830 Fat 51 g Sodium 1,110 mg Saturated fat 22 g

Carbohydrates 59 g Calcium 677 mg

Protein 38 g Cholesterol 102 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 3 1/2 bread/starch, 3 1/2 high-fat meat, 4 1/2 fat.

 

CANNOLI CREAM CALZONE WITH HONEY AND ORANGE

Serves 4.

• Extra-virgin olive oil, as needed

• 11/4 c. fresh ricotta

• 11/2 tbsp. honey, more as needed

• Finely grated zest of 1 orange

• 1/2 tsp. ground cinnamon

• All-purpose flour, as needed

• 1 (8-oz.) ball pizza dough, divided into 2 pieces

• 1/2 tsp. flaky sea salt

• Powdered sugar.

Directions

Heat the oven to 500 degrees. Lightly oil a baking sheet. In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.

Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of 1 dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.

Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with powdered sugar and drizzle with additional honey before serving.

Variation: Sprinkle 2 tablespoons semisweet chocolate chips over the ricotta in each calzone before sealing.

 

Nutrition information per half calzone:

Calories 310 Fat 13 g Sodium 600 mg

Carbohydrates 35 g Saturated fat 7 g Calcium 170 mg

Protein 12 g Cholesterol 39 mg Dietary fiber 1 g

Diabetic exchanges: 1 1/2 bread/starch, 1 other carb, 1 high-fat meat, 1 fat.

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