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Broccoli Rabe, Olive and Parmesan Calzone

5.0(101)

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.

by Melissa Clark

Open original recipe

ItalianDinner, Pizza And Calzones, Main Course

Servings

2 servings

Total time

40 min

Calories / serving

888 kcal

Ingredients (12)

serves

2 tablespoons extra virgin olive oil, more as neededextra-virgin-olive-oil
3 garlic cloves, finely choppedgarlic
1 bunch broccoli rabe, tough stems removedbroccoli-rabe
Kosher salt, as neededsalt
Black pepper, as neededpepper
All-purpose flour, as neededflour
1 8-ounce ball pizza dough, homemade or purchased
1 cup fresh ricottaricotta
1/4 cup finely grated Parmesan cheeseparmesan
3 ounces fresh mozzarella, slicedmozzarella
2 tablespoons pitted good black olives, thinly sliced
Pinch red pepper flakesred-pepper-flakes

Instructions (4 steps)

01Heat the oven to 500 degrees. Lightly oil a baking sheet.
02Heat 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.