Broccoli Recipe

Activate and mix

In a large bowl combine warm water (about 105–115°F/40–46°C), instant yeast, and sugar. Stir and let sit 5 minutes until foamy. Add olive oil, salt, and about half the flour and stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface. Gradually add remaining flour and knead 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add small extra flour if needed.

First rise

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Prepare broccoli

While dough rises, bring a pot of salted water to a boil. Blanch the chopped broccoli for 1 minute just until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain thoroughly and press out excess water with clean kitchen towels or paper towels — broccoli should be as dry as possible to avoid soggy calzones.

Sauté aromatics (optional)

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the drained broccoli and toss 1–2 minutes to warm and combine flavors. Remove from heat and let cool slightly.

Make filling

In a bowl combine ricotta, shredded mozzarella, grated Parmesan, lemon zest, red pepper flakes, salt, and black pepper. Fold in the cooled broccoli and sautéed garlic until evenly distributed. Taste and adjust seasoning.

Divide dough

Preheat oven to 450°F (230°C). Line a baking sheet with parchment or lightly oil. Punch down risen dough and turn out onto a floured surface. Divide into 4 equal pieces for medium calzones (about 6–7" each) or 6 for smaller. Let pieces rest 5 minutes.

Roll and fill

Working with one piece at a time, roll into a 6–8" circle on a lightly floured surface. Spoon about 3/4 cup of the broccoli-cheese filling onto one half of the circle, leaving a 1/2" edge. Do not overfill.

Seal

Whisk egg and milk to make an egg wash. Brush the exposed edge of the dough with egg wash, fold the other half over the filling to form a half-moon. Press edges together and crimp with a fork to seal. Make 2–3 small slits in the top to vent steam. Repeat with remaining dough and filling.

Bake

Place calzones on prepared baking sheet, brush tops with egg wash and sprinkle with dried oregano or Italian seasoning. Bake in the preheated oven 14–18 minutes, until golden brown and puffed. Rotate pan halfway for even browning.

Rest and serve

Remove from oven and let calzones rest 5 minutes before serving to allow filling to set. Serve warm with marinara sauce for dipping, if desired.