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Broccoli Olive Calzones

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Broccoli Olive Calzones
  • Prep 15 min
  • Total 40 min
  • Servings 8
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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!
Updated Aug 4, 2010

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

Steps

  • 1
    Heat oven to 425°. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Dip these calzones into about 2 cups warmed spaghetti sauce, if you aren't eating them on the run.

Nutrition

265 Calories, 8g Total Fat, 12g Protein, 39g Total Carbohydrate

Nutrition Facts

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