Cheesy Broccoli, Feta and Garlic Calzones
Inspired by techniques from America's Test Kitchen.
Two stuffed pizza pastries packed with tender broccoli, creamy feta and melted mozzarella.
Always check the labels of the products you use.
Method
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Equipment
- 2 baking trays
- pastry brush
- large frying pan with a lid
- colander
- small bowl
- rolling pin
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 1014 kcal |
| Protein | 40.8 g |
| Carbohydrate | 114.1 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 43.7 g |
| of which saturates | 21 g |
| Fibre | 6.6 g |
| Salt | 5.74 g |
Protein per 100 kcal
4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 37 ml olive oil (2½ tbsp)
- 340 g mozzarella, grated
- 150 g feta, crumbled
- 240 ml water
- 3 g fine sea salt or table salt about ½ tsp, for the broccoli's cooking water
- 450 g frozen broccoli florets
- 2 garlic cloves, finely chopped
- 1.5 g fine sea salt or table salt about ¼ tsp, for the filling
- ¼ tsp ground black pepper
Dough
- 16 g plain flour, for dusting about 2 tbsp
- 900 g pizza dough (2 balls of 450 g), shop-bought or homemade
- 1
Prepare oven. Set the oven to 245 °C with shelves positioned in both the upper and lower middle, and brush each baking tray with 1½ tsp of olive oil.
- 2
Mix cheese. Stir the grated mozzarella and crumbled feta together in a small bowl and set aside.
- 3
Cook broccoli. Bring 240 ml water and ½ tsp salt to the boil in the frying pan, add the frozen broccoli florets, cover with a lid and simmer for 3–5 min until just tender, then drain very thoroughly and chop into rough pieces.
- 4
Finish vegetables. Dry out the pan, add the remaining olive oil and the finely chopped garlic, cook over medium heat for about 1 min until the aroma fills the kitchen, then add the chopped broccoli back in along with the remaining salt and the ground black pepper.
- 5
Roll dough. On a floured work surface, roll each 450 g ball of pizza dough into a 30 cm circle and place one on each oiled tray.
- 6
Fill. Pile half the mixed cheeses over one half of each dough round, leaving a 2–3 cm clear border, then pile half the garlic broccoli on top.
- 7
Seal and slash. Wet the edges of the dough with water, fold the dough over to enclose the filling, press firmly along the sealed edge, then cut 5 diagonal slits across the top.
- 8
Bake. Bake for 15–20 min until deep golden, swapping the positions of the trays halfway through if one is browning much faster than the other.
Storage
Serve warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
