Calzones With Ricotta and Broccoli Recipe
I found out an amazing way to use Vegetable by making Calzones With Ricotta And Broccoli. Vegetable is the most important ingredient in Calzones With Ricotta And Broccoli. This Italian recipe of Calzones With Ricotta And Broccoli is relished the world over. Even though Calzones With Ricotta And Broccoli is a Main Dish I relish it any time of the day. You owe me a thanks for sharing this recipe.
Ingredients
2 tablespoons cornmeal
1 tablespoon olive oil
4 large shallots, sliced (1 cup)
8 ounces broccoli florets, cut into 1/2 inch pieces or 1 package (10 ounces) frozen broccoli florets, thawed
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, crumbled
1/4 teaspoon each salt and black pepper, or to taste
1/4 cup water
1 large egg
2/3 cup part-skim ricotta cheese
2/3 cup part-skim mozzarella cheese, diced
2 tablespoons grated Parmesan cheese
1 recipe Whole-Wheat Pizza Dough (opposite page)
Directions
1 Preheat the oven to 450° F.
Sprinkle a baking sheet with the cornmeal and set aside.
In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over moderately low heat.
Add the shallots and cook, stirring occasionally, for 5 minutes or until the shallots are golden brown.
2 Stir in the broccoli, garlic, thyme, salt, and pepper and cook for 1 minute.
Raise the heat to moderately high, add the water, and cover.
Steam the vegetables for 3 to 4 minutes or until the broccoli is just tender and the liquid has evaporated.
If necessary, raise the heat and boil off any remaining liquid.
Remove pan from the heat.
Mean while, in a small bowl, combine the egg and the 3 cheeses.
3 Divide the pizza dough into 4 pieces.
On a lightly floured surface, roll each piece with a rolling pin into an 8-inch circle.
Spoon about 1/4 of the cheese mixture onto half of each round, leaving a 1-inch border.
Top the cheese with 1/4 of the broccoli mixture.
Brush the edge of the dough with water.
Fold the other halfofeach circle over the filling and pinch the edges together to seal.
4 Arrange the calzones on the prepared baking sheet and place the sheet in the lower third of the oven.
Bake for 1 5 minutes or until the dough is golden brown.
Brush the calzones with the remaining 2 teaspoons of oil.
Sprinkle a baking sheet with the cornmeal and set aside.
In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over moderately low heat.
Add the shallots and cook, stirring occasionally, for 5 minutes or until the shallots are golden brown.
2 Stir in the broccoli, garlic, thyme, salt, and pepper and cook for 1 minute.
Raise the heat to moderately high, add the water, and cover.
Steam the vegetables for 3 to 4 minutes or until the broccoli is just tender and the liquid has evaporated.
If necessary, raise the heat and boil off any remaining liquid.
Remove pan from the heat.
Mean while, in a small bowl, combine the egg and the 3 cheeses.
3 Divide the pizza dough into 4 pieces.
On a lightly floured surface, roll each piece with a rolling pin into an 8-inch circle.
Spoon about 1/4 of the cheese mixture onto half of each round, leaving a 1-inch border.
Top the cheese with 1/4 of the broccoli mixture.
Brush the edge of the dough with water.
Fold the other halfofeach circle over the filling and pinch the edges together to seal.
4 Arrange the calzones on the prepared baking sheet and place the sheet in the lower third of the oven.
Bake for 1 5 minutes or until the dough is golden brown.
Brush the calzones with the remaining 2 teaspoons of oil.
