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<blockquote data-quote="moreluck" data-source="post: 840633" data-attributes="member: 1246">Broccoli and Cheese Calzones&nbsp;&quot;from the big book of vegetarian but might be good with some added chicken or ham.&quot; Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">1 (10 ounce) packages frozen broccoli, thawed, drained, squeezed dry and chopped</li>
<li data-xf-list-type="ul">1 (10 ounce) prepared refrigerated pizza dough</li>
<li data-xf-list-type="ul">3 green onions, chopped ( white and light green parts)</li>
<li data-xf-list-type="ul">1/2 cup part-skim ricotta cheese</li>
<li data-xf-list-type="ul">1/2 cup crumbled gorgonzola or 1/2 cup other blue cheese</li>
<li data-xf-list-type="ul">1/2 cup packed grated Fontina cheese</li>
<li data-xf-list-type="ul">1/2 cup parmesan cheese</li>
<li data-xf-list-type="ul">salt &amp; freshly ground black pepper</li>
<li data-xf-list-type="ul">flour</li>
<li data-xf-list-type="ul">2 cups marinara sauce ( I use roasted garlic flavor)</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper. Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape.</li>
<li data-xf-list-type="ol">Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 840633, member: 1246"] [B]Broccoli and Cheese Calzones[/B] "from the big book of vegetarian but might be good with some added chicken or ham." [B]Ingredients [/B] [LIST] [LIST] [*]1 (10 ounce) packages frozen broccoli, thawed, drained, squeezed dry and chopped [*]1 (10 ounce) prepared refrigerated pizza dough [*]3 green onions, chopped ( white and light green parts) [*]1/2 cup part-skim ricotta cheese [*]1/2 cup crumbled gorgonzola or 1/2 cup other blue cheese [*]1/2 cup packed grated Fontina cheese [*]1/2 cup parmesan cheese [*]salt & freshly ground black pepper [*]flour [*]2 cups marinara sauce ( I use roasted garlic flavor) [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper. Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape. [*]Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip. [/LIST] [/QUOTE]

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