Broccoli Olive Calzones

Enjoy these baked broccoli and olive calzones made using two types of cheese and pizza crust dough – an on-the-go dinner that’s perfect for Italian cuisine!

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 8

Ingredients

2
teaspoons olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1/2
bag (16-ounce size) frozen chopped broccoli, thawed and drained
1/2
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
1/4
cup water
1
can (2 1/4 ounces) sliced ripe olives, drained
1
egg
2/3
cup ricotta cheese
2/3
cup shredded provolone cheese
1/2
teaspoon pepper
2
cans (10 ounces each) refrigerated pizza crust dough

  • 1 Heat oven to 425º. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
  • 2 Stir in broccoli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives; remove from heat. Mix egg, cheeses and pepper.
  • 3 Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons cheese mixture on each square to within 1 inch of edge. Top each with a rounded 1/4 cup broccoli mixture. Fold squares diagonally in half; pinch edges.
  • 4 Bake on ungreased cookie sheet 15 minutes or until golden brown.

Expert Tips

Tightly wrap calzones and freeze for up to 2 months. About 25 minutes before serving, heat oven to 350º. Place calzones on greased cookie sheet. Bake uncovered about 15 minutes or until heated through.

Dip these calzones into about 2 cups warmed spaghetti sauce, if you aren't eating them on the run.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
40mg
40%;
Sodium
610mg
610%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
),
Protein
12g
12%
;
% Daily Value*:
Iron
16%;
Exchanges:
2 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.