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Stuff roasted broccoli with white pizza toppings (ricotta, mozzarella & Parmesan) to make these homemade calzones that are pizza parlor worthy. @tspbasil

Broccoli Ricotta Calzones

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 calzones. 1x


Roasted broccoli and white pizza toppings (ricotta, mozzarella & Parmesan) stuffed into whole wheat dough become calzones that are pizza parlor worthy.



For pizza dough:

  • 1 package yeast
  • 1 teaspoon sugar
  • 1 3/4 cup warm water
  • 22 1/4 cups bread flour
  • 1 cup white whole wheat flour
  • 1/4 teaspoon salt

For broccoli ricotta filling:

  • 4 cups finely chopped broccoli
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 ounces fresh mozzarella, diced
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 egg
  • 1/2 teaspoon red pepper flakes


  1. In large mixing stand bowl, add yeast, sugar and 1/2 cup water water. Let sit for about 5 minutes until yeast dissolves and starts to foam.
  2. Slowly add in remaining water, 1 1/2 cups bread flour, white whole wheat flour and salt. Using dough hook (or wooden spoon if not using stand mixer), mix together ingredients, adding the remaining 1/2 – 3/4 cup bread flour, a few tablespoons at a time as needed. Once the dough comes together, allow the dough hook to continue to knead the dough for about 5 minutes, then knead into a ball by hand (or if kneading by hand, turn out onto a floured surface and knead for about 5 minutes.)
  3. Coat mixing bowl with cooking spray and add dough ball back. Cover with plastic wrap and a dish towel. Let rise for about 1 1/2 – 2 hours.
  4. If using pizza stone, place in oven on lowest rack. Preheat oven to 450 degrees Fahrenheit.
  5. In a bowl, mix together broccoli, olive oil and garlic. Spread out on roasting tray and cook for about 5 minutes. Remove from oven and cool slightly.
  6. Turn up oven to 500 degrees.
  7. In same bowl, add back in broccoli, ricotta, mozzarella, parmesan, egg and red pepper flakes. Mix together until all ingredients are incorporated.
  8. Punch down down dough and divide into 6 sections. For each calzone, roll into a 9-inch circle and spread about 1/2 cup of broccoli mixture over half of circle, leaving an 1-inch lip. Fold over dough and twist together edges to seal. Press seal down firmly to make sure calzone is fully sealed.
  9. With a knife, cut 3 – 4 air vents diagonally over top of calzone. Place 3 calzones on parchment paper on a pizza peel or on a baking tray (if you don’t have a peel or pizza stone.)
  10. Place parchment with calzones on pizza stone in oven or if you don’t have a pizza stone, place tray on lowest rack.
  11. Bake for about 10 minutes until golden brown. Let cool on rack for about 5 -10 minutes before serving. Bake remaining 3 calzones.


Adapted from Cook’s Illustrated Ricotta Calzones