Broccoli Rabe and Mozzarella Calzones

This recipe is from Good and Cheap.

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Calzones are pizza in a slightly different form—a form that lets you stuff in more filling without weighing down the crust. Broccoli rabe is great, but you can use any bitter green, or even broccoli or cauliflower. You’ll love these crusty pockets full of oozy goodness! Try serving them up with simple tomato sauce for dipping.

Broccoli Rabe and Mozzarella Calzones

Print Recipe

Broccoli rabe sauted with garlic and chile flakes then stuffed into a calzone with lots of gooey mozzarella.

• CourseMain course

Servings

4

Servings 4

Broccoli Rabe and Mozzarella Calzones Print Recipe Broccoli rabe sauted with garlic and chile flakes then stuffed into a calzone with lots of gooey mozzarella. CourseMain course Servings 4 Servings 4

Ingredients

Calzone Dough

• 3 cups all-purpose or bread flour
• 1 1/2 tsp salt
• 1 tsp instant yeast
• 1 Tbsp olive oil
• 1 1/4 cups water

Filling

• 1 Tbsp olive oil
• 1 bunch broccoli rabe chopped
• 4 cloves garlic finely chopped
• 1/2-1 tsp chile flakes
• 2 anchovies finely chopped (optional)
• Salt and pepper to taste
• 2 cups mozzarella cheese grated

Instructions

1. To make the dough: measure out the flour, salt and a teaspoon of yeast into a big bowl. Mix the oil into the flour with your hands, crumbling it until the texture is a bit sandy, then add the room-temperature water. Keep mixing with your hands until it comes together.
2. Knead the dough on a lightly floured countertop for 5 to 7 minutes, until it becomes a smooth elastic ball. The dough will be smooth but quite wet. Add a small amount of oil to a bowl. Place your dough ball in the bowl and cover with plastic wrap. Let it rise for 1½ to 3 hours, depending on the warmth of your kitchen. It’s done rising when it has doubled in size.
3. When the dough has risen, turn the oven to 500 °F (or as hot as your oven gets).
4. Sprinkle a small amount of flour or cornmeal over a baking sheet and set aside.
5. Place a large pan on medium heat and add the olive oil. Once the oil is hot, add the tough stem ends of the broccoli rabe and cook for 2 minutes. Next, add the rest of the broccoli rabe, including the leafy parts, along with the garlic, chili flakes, and anchovies. Give the rabe a stir and let it cook for about 5 minutes, stirring occasionally. Add salt and pepper to taste. The broccoli rabe is done when the stems are tender. Set the filling aside.
6. Divide the pizza dough into 4 equal pieces. Sprinkle flour over the countertop and place one of the four pieces of dough on it. Using your hands or a rolling pin, roll out the dough into a thin, flat circle. Pile ¼ of your broccoli rabe mixture and ½ cup of mozzarella onto one side of the circle, leaving a lip around the edge. Gather up the half of the dough that isn’t weighed down with filling and fold it over top. Pinch the edges of the dough together to create a half-moon shape. Place it carefully on the prepared baking sheet and repeat until you have four calzones.
7. Bake for 6 to 8 minutes or until the calzones are golden-brown on the outside. Be careful whenyou bite into them—they’ll be hot!