Calzone with Broccoli, Red Peppers, and Mushrooms with marinara dipping sauce
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 fl. oz. Liquid Egg
- 4 oz. Broccoli
- 6 oz. Cremini Mushrooms
- 1 Red Bell Pepper
- 1 Shallot
- 3 Basil Sprigs
- ⅓ cups Ricotta Cheese
- 4 oz. Shredded Mozzarella
- 8⅘ oz. Self Rising Flour
- 8 oz. Plain Greek Yogurt
- 8 fl. oz. Marinara Sauce
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut broccoli florets into small pieces. Thinly slice mushrooms. Stem, seed, and cut red bell pepper into ¼” dice. Peel and mince shallot. Stem and coarsely chop basil. In a large mixing bowl, combine basil, ricotta, liquid egg, mozzarella (reserve a pinch for topping calzones), ¾ tsp. salt, and a pinch of pepper.
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Line a plate with a paper towel. Heat 2 tsp. olive oil in a medium non-stick pan over high heat. Add broccoli, mushrooms, red bell pepper, and shallot to hot pan and cook, stirring occasionally, until vegetables begin to brown, 6-8 minutes. Season with a pinch of salt and pepper and remove to towel-lined plate. Cool 5 minutes, then combine in mixing bowl with ricotta-basil mixture.
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Measure out ½ cup of self-rising flour and reserve. This “bench flour” will be used to prevent dough from sticking in next step. Set aside 2 Tbsp. of yogurt. Place remaining flour and yogurt in a medium mixing bowl with 1 Tbsp. olive oil and ½ tsp. salt. Mix until a sticky dough ball forms.
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Dust a clean work surface with bench flour. Turn dough out of bowl onto floured surface and knead 5 minutes, folding dough over on itself and pressing down with the heel of your hand. Dough may be slightly sticky: this is okay. If it feels too wet, add flour. If too dry, add yogurt. Divide dough into two equal balls and, using a rolling pin, roll dough into two 10” circles, dusting with more bench flour as needed to prevent sticking. Transfer rolled dough circles to baking sheet.
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Add filling off-center of each dough circle and fold dough over form a half-moon. Press edges together to seal. Use your thumb and forefinger to pinch and crimp dough into a decorative edge. Brush tops with 2 tsp. olive oil and bake until crust is lightly browned, 20 minutes. Remove from oven and sprinkle with reserved mozzarella cheese. Bake until cheese is bubbly and golden brown, 6-8 minutes.
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Just before serving, place marinara sauce in a small pan over low heat to warm, 3-5 minutes. Place calzones on plates and halve to let cool. Transfer warm marinara sauce to a small bowl and serve on side. Calzones will be deliciously hot, so be careful when eating and handling!