Broccoli Rabe Olive And Parmesan Calzone Recipes

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CALZONES STUFFED WITH BROCCOLI RABE AND SAUSAGE



Calzones Stuffed with Broccoli Rabe and Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
2 cups high-gluten flour
1 cup semolina flour, plus more for dusting
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil, plus more for bowl
Kosher salt
1 bunch broccoli rabe, tough stems removed
Olive oil
4 links hot Italian sausage, casings removed
1 1/2 cups ricotta
1/4 cup grated Parmesan
2 eggs beaten with 2 tablespoons water, for egg wash
1/4 cup sesame seeds
Serving suggestion: All-purpose tomato sauce, such as Anne's Marinara Sauce, optional.

Steps:

  • For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
  • In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
  • Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling.
  • For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop.
  • Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside.
  • Preheat the oven to 350 degrees F.
  • To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick.
  • Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling.
  • Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired.

BROCCOLI OLIVE CALZONES



Broccoli Olive Calzones image

Enjoy these baked broccoli and olive calzones made using two types of cheese and pizza crust dough - an on-the-go dinner that's perfect for Italian cuisine!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 12

2 teaspoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 bag (16-ounce size) frozen chopped broccoli, thawed and drained
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic salt
1/4 cup water
1 can (2 1/4 ounces) sliced ripe olives, drained
1 egg
2/3 cup ricotta cheese
2/3 cup shredded provolone cheese
1/2 teaspoon pepper
2 cans (10 ounces each) refrigerated pizza crust dough

Steps:

  • Heat oven to 425°. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
  • Stir in broccoli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives; remove from heat. Mix egg, cheeses and pepper.
  • Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons cheese mixture on each square to within 1 inch of edge. Top each with a rounded 1/4 cup broccoli mixture. Fold squares diagonally in half; pinch edges.
  • Bake on ungreased cookie sheet 15 minutes or until golden brown.

Nutrition Facts : Calories 265, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES



Broccoli, Pepperoni and Three Cheese Calzones image

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 18

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 ½ heads fresh broccoli
⅔ cup shredded provolone cheese
⅓ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
¼ cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal

Steps:

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g

BROCCOLI RABE, OLIVE AND PARMESAN CALZONE



Broccoli Rabe, Olive and Parmesan Calzone image

A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. It also has some happy benefits of its own. For one, you can get away with adding a lot more cheese. In fact, it's practically mandatory. You need to stuff enough ricotta and mozzarella into the dough so that it ripples attractively, rising as it bakes. Unlike an apple turnover, which wants to stay flat, a calzone should peak and singe at the top. (True, you could cram the dough full of vegetables and the like, but if you love cheese, calzones are the place to indulge.) Another calzone advantage is the element of surprise. Pizza gives it all up as soon as it lands on the table; serve a calzone to a group and let them anticipate the moment when they find out what's inside.

Provided by Melissa Clark

Categories     dinner, pizza and calzones, main course

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons extra virgin olive oil, more as needed
3 garlic cloves, finely chopped
1 bunch broccoli rabe, tough stems removed
Kosher salt, as needed
Black pepper, as needed
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1 cup fresh ricotta
1/4 cup finely grated Parmesan cheese
3 ounces fresh mozzarella, sliced
2 tablespoons pitted good black olives, thinly sliced
Pinch red pepper flakes

Steps:

  • 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 the 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 the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil. Bake until crust is golden and firm, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 24 grams, Carbohydrate 75 grams, Fat 49 grams, Fiber 10 grams, Protein 47 grams, SaturatedFat 21 grams, Sodium 1398 milligrams, Sugar 3 grams

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

BROCCOLI AND CHEESE CALZONE



Broccoli and Cheese Calzone image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1 (10-ounce) package broccoli florets, thawed and drained
Salt
Black pepper
1 pound bread or pizza dough, thawed
2 tablespoons grated Parmesan

Steps:

  • In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
  • Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
  • Preheat oven to 400 degrees F.
  • Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

BAKED BROCCOLI RABE WITH PARMESAN



Baked Broccoli Rabe With Parmesan image

Broccoli rabe usually doesn't make it past a sauté pan with garlic and olive oil, nor does it need to. But the extra step of baking it in the oven with a shower of grated Parmesan on top - a suggestion from the chef John Schenk that was written up in a 1997 Minimalist column - is one to try. Blanch the broccoli rabe until it's bright green and nearly tender, then cook it in a pan with golden toasted garlic. From there, put it in a baking dish, sprinkle with cheese, and bake until it the cheese melts, which Parmesan does unevenly - but in a good way. This is a recipe that can easily be started, stopped and picked back up later, either after the blanching or after the sautéing. It can also be served at room temperature, so despite the three-step cooking process, it's pretty flexible.

Provided by Mark Bittman

Categories     dinner, lunch, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 5

Salt
3 pounds broccoli rabe, washed and trimmed
2 to 4 tablespoons olive oil, plus some for greasing the pan
10 garlic cloves, peeled and sliced
1 cup grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain.
  • Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat.
  • Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 1 gram

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