Mushroom and Broccoli Calzone
A crispy Italian turnover filled with a savory mixture of sautéed mushrooms and broccoli, melted mozzarella cheese, and a tangy tomato sauce.
- Prep
- 20 min
- Cook
- 25 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
Ingredients
- 8ouncesmushrooms, sliced
- 2cupsbroccoli florets, chopped
- 2tablespoonsolive oil
- 3clovesgarlic, minced
- 1smallonion, diced
- 1cupmozzarella cheese, shredded
- 1cupmarinara sauce
- 1poundpizza dough
- 1egg, beaten
- 2tablespoonswater
Step-by-Step
- 1
Preheat your oven to 400°F (200°C).
5m - 2
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and chopped broccoli florets. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
7mmedium heat - 3
Add the minced garlic and diced onion to the skillet. Cook for an additional 2-3 minutes, or until the onion is translucent.
3mmedium heat - 4
Remove the skillet from the heat and stir in the shredded mozzarella cheese until well combined.
2m - 5
On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12x16 inches. Divide the dough into 4 equal pieces.
5m - 6
Place a quarter of the mushroom and broccoli mixture onto the center of each dough piece. Fold the dough over the filling, creating a half-moon shape, and crimp the edges with a fork to seal.
5m - 7
Brush the tops of the calzones with the beaten egg mixed with 2 tablespoons of water. This will help create a golden-brown crust.
3m - 8
Bake the calzones in the preheated oven for 18-20 minutes, or until the crust is golden brown and crispy.
20m400°F - 9
Serve the warm calzones with the marinara sauce on the side for dipping.
2m