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Broccoli Olive Calzones

Prep 15 min
Total 40 min
Servings 8

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! MORE+ LESS-

By Betty Crocker Kitchens

August 4, 2010

Ingredients

teaspoons olive or vegetable oil

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

can (2 1/4 ounces) sliced ripe olives, drained

egg

2/3

cup ricotta cheese

2/3

cup shredded provolone cheese

1/2

teaspoon pepper

cans (10 ounces each) refrigerated pizza crust dough

Steps

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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.