Calzones With Ricotta and Broccoli
|Olive oil||1 Tablespoon|
|Shallots||4 Large, sliced to 1 cup|
|Frozen broccoli florets/1 package (10 ounces) frozen broccoli florets, thawed||8 Ounce, cut into 1/2 inch pieces|
|Minced garlic||2 Teaspoon|
|Minced fresh thyme/1/2 teaspoon dried thyme||1 1⁄2 Teaspoon, crumbled|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Water||1⁄4 Cup (4 tbs)|
|Part skim ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Part skimmed mozzarella cheese||2⁄3 Cup (10.67 tbs), diced|
|Grated parmesan||2 Tablespoon|
|Whole wheat pizza dough||1 (1 Recipe)|
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.