Broccoli Calzones

Broccoli Calzones

Broccoli Calzones

Oh. My. Gosh.   These are soooo good,  I did not want to stop eating them.  Do I have any regrets?   Yes, I wish I had made more to freeze.

Some calzones can be rather heavy because they are so loaded with filling that includes meat and cheeses, that after eating one, you’re done.  These, however, are lighter than that. The filling consists of chopped broccoli, ricotta cheese, Parmesan cheese and mozzarella used in moderation.  A pizza dough makes the outside, holding all that great filling.  Served with warm tomato sauce, i.e., spaghetti or pizza sauce, and a side salad,  this is a delicious and satisfying meatless meal.

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This recipe makes eight calzones that can be frozen before baking, so when you’re in the mood for one–or two–, just remove the quantity you want, and bake them frozen.  I made only half the recipe for a quantity of four calzones, and I’m regretting that I didn’t make the whole recipe.  It doesn’t take much extra time or effort to make more to freeze, and you’ll be so glad you did.  One of these would be great with a bowl of soup, or with a salad for a light meal.

Note:  the following recipe calls for frozen, chopped broccoli, but fresh broccoli may also be used.  Cut the broccoli into small florets and steam until tender before proceeding with the recipe.  The convenience of frozen store-bought pizza dough helps to speed up and simplify making this recipe, as does jarred tomato sauce.

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BROCCOLI CALZONES

Yield:   8 calzonesIMG_7356

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 packages (10 oz.) chopped broccoli, thawed
  • 4 garlic cloves, chopped
  • red pepper flakes to taste
  • 2 ( 1 pound) packages frozen pizza dough, thawed
  • 1 cup ricotta cheese ( can use small curd cottage cheese instead)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cup shredded mozzarella, or pizza blend cheese
  • salt and pepper to taste
  • tomato sauce

Directions:

1.   Heat oil in a medium skillet over medium-high heat.  Add onion and cook till soft ( 4-5 minutes).  Add broccoli, garlic, and red pepper flakes.  Cook 5-7 minutes till any liquid has evaporated and mixture is hot.  Set aside to cool.

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2.  Preheat the oven to 400*F.  Prepare 2 baking sheets by lining with parchment paper.

3.  Divide each ball of dough into four ( 4) pieces.  On a lightly floured surface stretch each piece out.  First to a 3 x 4″ oval, then stretch again to 6 x 8″ oval.  Let dough rest as needed to relax before continuing to stretch it. Don’t worry if the ovals are not perfect, they almost never are.

Stretch dough pieces out into oval shapes.

Stretch dough pieces out into oval shapes.

4.  Stir cheeses into cooled broccoli mixture.  Season with salt and pepper.

Add cheeses to broccoli mixture.

Add cheeses to broccoli mixture.

5.  To assemble:  Spread about 1/2 cup broccoli mixture onto half of each dough piece.  Leave 1/2-inch border all around.  Fold over to form a semi-circle/ half moon.  Press edges to seal.  Cut two slits in the top of each one.

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Fold dough over filing the press edges to seal.

Fold dough over filling then press edges to seal.

 

6.  Using a wide spatula or bench knife, transfer the calzones to the baking sheets.  Reshape as needed.

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7.  Bake at 400*F for about 25 minutes, till golden brown.   Serve with warm sauce.

 

Serve with warm sauce.

Serve with warm sauce.

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To freeze for later use:  Proceed through step #5 above, then tightly wrap each calzone in plastic wrap, freeze until firm.  Transfer to zip-lock bags; label and date.  Freeze up to 2 months.  To cook and serve, unwrap and place on parchment-lined baking sheet.  Bake without thawing until golden, 35 – 40 minutes.

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SOURCE:   MarthaStewart.com

 

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Wicked Chicken

Wicked Chicken

Wicked Chicken

Wicked Chicken is wicked good and wicked easy to make.  Seriously!  It’s made with just 3 ingredients plus seasonings, so this chicken dish is a piece of cake to put together.   You can make it as spicy as your taste buds will allow, or go the milder route if you are feeding childen or anyone who cannot tolerate too much heat.

I was in need of a super simple meal to make as we had just come home from our holiday trip, I was faced with unpacking, doing laundry and trying to get over a cold that I picked up somewhere along the way.  Without much effort, I was able to whip up this easy dish.   When you’re faced with the need to get a meal together this recipe  will save you on a busy day.

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This is the easiest meal you will ever make, and your family will love it.

WICKED CHICKEN

Yield:   Makes 4 servings

Ingredients:

Roasted Garlic Alfredo Sauce and pasta twists.

Roasted Garlic Alfredo Sauce and pasta twists.

  • 4 skinless boneless chicken breasts (I used bone-in thighs.)
  • 1/2 box any shaped pasta
  • 1 jar Alfredo sauce ( I used roasted garlic, but if you like spicy, use one with green chiles in it.)
  • salt, pepper, garlic powder, red pepper flakes to taste.

Instructions:

1.  Cook and drain the pasta.   Lightly spray a baking dish with non-stick cooking spray.

2.  Season the chicken pieces with salt, pepper and garlic powder to your liking.  Brown in a hot skillet for 3 minutes on each side.  Sprinkle the chicken with red pepper flakes, if using.

3.  In the baking dish layer the pasta,  spoon on about half of the Alfredo sauce and mix to coat the pasta.  Place chicken pieces on top of the pasta.

Layer pasta, sauce and chicken in the baking dish.

Layer pasta, sauce and chicken in the baking dish.

Pour the remaining Alfredo sauce over the chicken.

Pour remaining sauce over the top.

Pour remaining sauce over the top.

4.  Bake at 350*F for 30 minutes.  If using chicken with bone -like thighs-, bake  until cooked through, about 45 minutes.

Bake till chicken is browned and tender.

Bake till chicken is browned and tender.

Serve with a green vegetable or a salad, and garlic bread sticks.

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SOURCE:   My Casserole Connection

Cranberry-Pecan Cinnamon Rolls

Cranberry-Pecan Cinnamon Rolls

Cranberry-Pecan Cinnamon Rolls

In case you are still frantically searching for something to serve on Christmas morning, or for a holiday brunch,  these breakfast rolls are just the ticket.  Easy to make at the last minute, a beautiful cheery color, and divine flavor.  They are a cinch to put together.  No yeast dough, no kneading, no rolling of dough.   They get baked in muffin tins with all the good cranberry filling on the bottom, and a tender dough that’s a lot like scones on top.  After they are baked, turn them upside down on a serving platter, and there you are.  A gorgeous color for the holidays, not too sweet, just right with coffee or tea.

My food processor was out and I was chopping cranberries for cranberry relish, and also to make a batch of my Cranberry Liqueur.  So while I was on a roll, (pun intended) I continued chopping enough cranberries to quickly make up these cranberry rolls.   Because I was also chopping up orange to put in the cranberry relish,  I put about 1/4  cup chopped orange in the topping of my rolls too.  WOW!  Spur-of-the-moment decisions are often the best.   Deeelish!

CRANBERRY-PECAN CINNAMON ROLLS

Yield:  Makes 12 rolls

This is what makes the topping.

This is what makes the topping.

Ingredients:

  • 3 Tbsp. butter, melted
  • 1/4 cup light brown sugar, packed
  • 1/4 cup brown rice syrup or light corn syrup
  • 1 cup chopped fresh cranberries
  • OR,  3/4 cup cranberries and 1/4 cup chopped orange, optional
  • 1/3 cup chopped pecans
  • 1 1/2 tsp. ground cinnamon, divided
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda

    Ingredients for dough.

    Ingredients for dough.

  • 2 Tbsp. cold butter, cut into pieces
  • 1 cup cold buttermilk
  • 2 Tbsp. canola oil

Directions:

1.  Preheat oven to 375*F.  Coat a 12-cup muffin tin with cooking spray.

2.  Combine melted butter, brown sugar, brown rice syrup ( or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl.  Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each.

Put in the bottom of muffin cups.

Put in the bottom of muffin cups.

3.  Whisk the flours, sugar, baking powder, baking soda, salt and remaining 1/2 tsp. cinnamon in a large bowl.  Add cold butter and, using two knives or a pastry cutter, cut in the butter until it’s the size of small peas.  Pour in buttermilk and oil, stir just until combined.  Spoon the batter on top of the cranberry mixture, using about 2 Tablespoons for each.

Spoon dough over cranberry topping.

Spoon dough over cranberry topping.

4.  Bake rolls until lightly brown around the edges, 18 to 20 minutes.

Bake till lightly browned around the edges.

Bake till lightly browned around the edges.

Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it.  Spoon any topping left in the pan onto the rolls.  Serve warm.

These are so pretty,

These are so pretty,

If all the rolls are not eaten when served, they rewarm very well in the microwave.

SOURCE:   Slightly adapted from Eating Well