Tuesday, March 9, 2010

Playdate Special: Ham and Broccoli Calzones


You might think we're super moms. That we do it all. That we twirl happily through spotless homes, humming as we casually whip up a four-course meal while dispensing hugs to the little ones.

In reality, though, it's more often like this: Shortly before Anna was due at my door with kids in tow, I plunked my preschooler in front of "Handy Manny," swept up most of the cereal under the kitchen table, and cracked open the lid on the flour canister.


A half-cup of all-purpose flour. That left me ... about five and a half cups short.

I improvised pizza dough, tossing in a few cups of white whole wheat and bread flour. The result: Well, it would have made a lovely loaf.

But the stuffing! Ricotta, ham, broccoli, and mozzarella, yum. These folded-up pizza pockets are tasty, easy, and portable -- a great on-the-go meal, even for breakfast. Use your favorite pizza dough, be it made from scratch or refrigerated.

The kids ate them right up, scarcely noticing the tell-tale green bits indicating the presence of a vegetable.

Not only did I mess up the dough, I messed up the portions. I divided dough for one pizza round into four calzones, which resulted in mighty hefty calzones. Way too much dough. Dividing the dough into six portions will yield a much thinner crust, more evenly matched to the fillings inside.

Ham and Broccoli Calzones

You can prepare prepare these a day before baking. The assembled calzones can also be frozen until ready to bake.

1/2 cup ricotta
1/2 cup broccoli florets, chopped
2/3 cup ham, diced
1/3 cup mozzarella
salt, to taste
freshly ground pepper, to taste
one pizza dough, homemade or prepared
1 egg
1 tablespoon water
tomato sauce (optional)

Preheat oven to 450 degrees.
In a medium bowl, combine ricotta, broccoli, ham, mozzarella, and salt and pepper.
Divide pizza dough into 6 equal portions. Roll out each portion into a circle about 6 inches across. Place a half-cup of filling in the center, then fold over dough to create a half-circle. Press edges with your fingers or a fork to seal. Sprinkle a baking sheet with cornmeal; set calzones on sheet, leaving a few inches between them.
In a small bowl, whisk egg with water. Using a pastry brush, brush egg and water mixture over the calzones.
Bake until dough is lightly browned, 14-18 minutes.
Serve with tomato sauce for dipping.


Kurt Blumenau said...

Hey! An alternative to homemade pizza, which the kids love but the grown-ups get sick of after a while.
I'll have to try this with my homemade crust.

Cindy Rowland said...

That photo up top is really lovely. And so is the tomato one. Talk about eating with your eyes!

Dina Milito said...

Calzones look delish. I'll give them a try this weekend. Thanks for the great recipe : ) Dina Milito


Related Posts Plugin for WordPress, Blogger...