The Good Crust’s Delicious Three-Cheese & Broccoli Calzone Recipe

This recipe makes 4 calzones from a 16oz dough ball. This recipe can be adjusted to include your favorite cheeses. If you’d like, you could also decide to just use one cheese.

Ingredients

• 16oz The Good Crust dough

• 1 1/2 cups marinara sauce

• 1/2 cup shredded low-moisture mozzarella cheese

• 1/2 cup Pineland Farms Smoked Cheddar Cheese (grated)

• 1/2 cup parmesan cheese (grated)

• 3 tablespoons semolina flour

• 1 tablespoon olive oil

• 1 egg

• 1 tablespoon water

BROCCOLI Mixture

• 4 cups frozen broccoli (this will likely be 1-2 heads of broccoli)

• 1/2 cup water

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 teaspoon lemon juice

• 1 teaspoon freshly ground pepper

• 1/2 teaspoon red chili flakes

• 1/4 teaspoon salt

optional ingredient

• 24 slices pepperoni

Directions

Bring pizza dough to room temperature

1. If you’re using The Good Crust from your freezer, leave it in your fridge for 24 hours.

2. 4 hours before you’re ready to make your pizza, leave your dough on your kitchen counter so that it comes to temperature.

   • The Good Crust is made with instant yeast and sourdough yeast, so the dough will begin to proof while it’s coming to temperature.

   • When the dough has reached room temperature, you’re ready to make your pizza.

broccoli MIXTURE

1. In a medium sauté pan, add the frozen broccoli and 1/2 cup of water on medium heat. Stir the broccoli until there is no remaining liquid in the pan.

2. Turn the heat up to medium-high, add olive oil, and stir.

3. After a minute of cooking, add garlic, lemon juice, freshly ground pepper, red chili flakes, and salt.

4. Cook the broccoli for 2 more minutes. Add salt to taste.

5. Remove from heat and transfer to a bowl.

calzone ASSEMBLY

1. Preheat your oven to 375 degrees.

2. Add olive oil to a large baking sheet and coat evenly.

3. Cut your dough into four even sections and stretch each section into a 6” circle.

   • This video helpfully explains how to stretch your pizza dough into a circle.

   • If you don’t form a perfect circle with your dough, that is alright (and it’ll likely take you some practice). What’s most important is that your dough is stretched evenly and there aren’t any lumps throughout the dough.

4. On one-half of each flattened dough, add the cheese and broccoli mixture (and pepperoni if you’re including it in your calzones).

   • Be careful not to overstuff each calzone.

   • This video helpfully explains how to fold your calzone.

5. Then, fold the edge back onto itself in the opposite direction and press again so that you made a double seal.

6. Carefully grab the top part of your dough and carefully place it over the over half and pinch it together so that it’s sealed.

7. Once you’ve created all four calzones, whisk egg and water together. Then, brush the mixture on top of each calzone until there’s a visible shine.

8. Bake in a preheated oven at 375 degrees for 35 minutes (or until golden brown).

9. Serve with marinara sauce (or the sauce of your choosing, like blue cheese dressing, for example).

10. Slice diagonally and enjoy!