These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!
Ingredients
- 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 ½ heads fresh broccoli
- 2/3 cup shredded provolone cheese
- 1/3 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 cup diced pepperoni
- salt and pepper to taste
- 1 egg, beaten
- 1 tablespoon water
- 2 tablespoons cornmeal
- ¼ cup olive oil
Directions
Step 1
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8×10 inch rectangle.
Step 6
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.
Step 7
Sprinkle two 12×16 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.
Step 8
Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 732 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat12g | 58% |
Cholesterol89mg | 30% |
Sodium1660mg | 72% |
Total Carbohydrate73g | 27% |
Dietary Fiber5g | 16% |
Total Sugars3g | |
Protein28g | |
Vitamin C67mg | 337% |
Calcium244mg | 19% |
Iron6mg | 32% |
Potassium509mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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