Since the “hurricane storm”, calzones, a half-moon shaped stuffed pie, have become a regular menu item in our house. The dough, really just pizza dough, can be purchased at most markets in the frozen food section. The fillings, things like savory sausages, ground meats, spicy robust sauces, cheeses, and fresh chopped veggies, are easily adapted to the contents of your refrigerator and the creativity of the chef. Think of calzones like your favorite pizza, only inside – out.
The calzone originated in Naples, Italy during the 18th century as just that, a “walk-around pizza.” There are many regional recipe variations of calzones, often stuffed with cheeses like ricotta, mozzarella, provolone, or Parmesan. We also enjoy fresh, local ricotta, even feta and goat cheese.
Calzones are the ultimate in street food, that’s why we love them, because they are so easy to eat. And as I learned when living off the grid, a calzone also makes a quick and easy “hot” lunch.
Individually wrapped in aluminum foil, a calzone may be reheated in a toaster oven or traditional 350-degree oven. This pizza-pie also gets nice and toasty on the corner of the wood stove. My husband claims a calzone is quite delicious when heated on top of the engine manifold of a lobster boat.
Just be cautious when working around heat sources not designed for heating food!
The recipe for Broccoli Calzones comes from my archives. The broccoli flavor is enhanced with an herbal seasoning like basil or rosemary. By using only ricotta cheese, this pie is easily eaten out of hand. Add some mozzarella cheese to the mixture if you can eat it with a knife and fork.
- 1.5 cups chopped broccoli
- 1.5 cups ricotta cheese
- 1.5 cups tomato sauce
- Fresh chopped herbs or dried herbs (rosemary, basil, garlic, thyme) to taste
- sea salt and fresh pepper to taste
- One-pound pizza dough can be purchasedsupermarket
- Preheat the oven to 425 degrees. On a well-floured surface, let the pizza dough come to room temperature.
- Divide the dough into 6 portions, each about 2.5 ounces. Let rest.
- Peel the thick stems of the broccoli and Chop the broccoli into a small dice.
- In a medium bowl, add the chopped broccoli, ricotta cheese and tomato sauce.
- Stir to mix, and then season to taste with sea salt, fresh pepper, and herbs.
- Roll the dough into 8-inch circles.
- Measure about ½ cup of filling into each circle.
- Fold the dough over, and pinch the edges to seal. Cut a slit in the top for steam to escape.
- Bake on a sheet pan, or directly on an oven stone, until the filling is bubbly and the dough is golden, about 12 – 15 minutes. Let cool on a rack. Makes six calzones.