Even though we’re super faithful pizza lovers, we never feel that calzones get the love they deserve. These stuffed pizza pockets are endlessly customizable, easy to whip up, and filled with gooey, melty cheese—what’s not to worship?! Instead of the classic toppings, we drew inspiration from the unbeatable combination of broccoli and Cheddar, which is folded inside pizza crusts, with some fluffy ricotta for even more cheesiness. Served with homemade marinara sauce, these calzones are a seriously dreamy dinner.
12 ounces broccoli
1 yellow onion
1 clove garlic, divided
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
3 ounces ricotta cheese
2 tablespoons flour
12 ounces pizza dough
4 ounces shredded Cheddar cheese
1 14-ounce can chopped tomatoes
1 parchment paper
2 tablespoons olive oil
12″ large pan
rolling pin (optional)
When you roll it out, pizza dough tends to shrink back. Keep going even if it does, being sure to apply pressure consistently. Frequently rotating it will help achieve an even shape. If you have trouble, let it temper at room temperature for 5 minutes before continuing.
For extra golden brown calzones, drizzle 1-2 teaspoons olive oil over the tops before baking. If you prefer to skip the extra oil, roast as normal, and they’ll still be delicious.
1. Prepare Ingredients
Preheat oven to 425°F. Rinse broccoli and roughly chop, discarding thick stem and leaves. Peel onion, halve, and thinly slice. Mince garlic. Line a baking sheet with parchment paper and set aside.
2. Sauté Broccoli
Heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add broccoli and sauté, stirring, until tender, about 5 minutes.
3. Make Filling
Once broccoli is tender, drizzle another ½ tablespoon olive oil around broccoli, add onion, and sauté until soft and translucent, about 3 minutes. Stir in spice mix, crushed red pepper (skip or use half for less heat), and half of garlic. Season with ¼ teaspoon salt and sauté until garlic is fragrant, 2-3 minutes more. Remove pan from heat and stir in ricotta. Set aside.
4. Assemble Calzones
Sprinkle flour onto a clean, dry surface. Divide pizza dough into 2 equal pieces and, using a rolling pin or the heels of your hands, roll each piece into a circular shape, about ⅛-inch thick (see Recipe Tip). Place half of filling on 1 side of each dough and sprinkle over Cheddar. Fold dough over filling and pinch edges tightly together to seal well. Transfer to parchment-lined baking sheet and cut a 1-inch slit on top of each for steam to escape (see Recipe Tip).
5. Bake Calzones and Make Marinara
Bake calzones until golden brown and crisp, about 25 minutes. Meanwhile, wipe pan from vegetables clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add remaining garlic and sauté, stirring, until fragrant, 1-2 minutes. Stir in chopped tomatoes. Season with ¼ teaspoon salt and black pepper. Bring to a boil over high heat, then reduce heat to medium and simmer until flavors are melded, 10-12 minutes.
6. Plate Calzones
Cut calzones on a diagonal and serve with marinara sauce for dipping. Dig in!