Meal Kit

Broccoli Cheddar Calzone

with brown butter vinaigrette salad

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You think calzone and you think something filling, indulgent… a meal that requires a nap after finishing. Not here! Delicate puff pastry forms the perfect encasement for cheesy broccoli and zesty mustard, filling you up without knocking you out. And speaking of indulgent, you'll brown butter for a rich salad dressing epicurean to its buttery core. Indulge, without the bulge.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 4 oz. Grape Tomatoes
  • 3 oz. Broccoli Florets
  • Info
    2 Puff Pastry Dough Squares
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Shallot
  • Info
    ⅗ oz. Butter
  • ½ oz. Dijon Mustard
Contains: FD&C Yellow No. 5 and FD&C Yellow No. 6
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely chop broccoli.

    Hold romaine heart at root end and chop coarsely.

    Halve tomatoes.

    Peel and halve shallot. Slice thinly.

  2. 2

    Make the Filling

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli to hot pan. Stir occasionally until tender and lightly charred, 3-5 minutes.

    Transfer broccoli to a mixing bowl. Add cheese, Dijon, 1/4 tsp. salt, and a pinch of pepper. Thoroughly mix until combined.

    Wipe pan clean and reserve.

  3. 3

    Assemble the Calzones

    Remove puff pastry from refrigerator and remove any paper between sheets of puff pastry. Place on a clean work surface.

    Scoop half the filling onto dough center, leaving 1/4" border.

    Fold pastry over. Using a fork, crimp and press dough edges together.

    Repeat with second piece of puff pastry and remaining filling.

    Pierce top of each calzone with fork three times.

  4. 4

    Bake the Calzones

    Place calzones on prepared baking sheet and spray tops with cooking spray and season with a pinch of salt.

    Bake in hot oven until golden brown and crispy, 16-22 minutes.

    While calzones bake, make vinaigrette.

  5. 5

    Make the Vinaigrette

    Return pan used to cook broccoli to medium heat and add butter to hot pan. Allow butter to melt. Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Butter browns shortly after it stops sizzling, so listen closely for when it's ready.

    Transfer browned butter to another mixing bowl with 2 tsp. olive oil. Whisk until thoroughly combined. When calzones are done, add lettuce, tomatoes, shallot (to taste), and a pinch of salt and pepper to bowl with vinaigrette. Toss to combine.

    Plate dish as pictured on front of card, halving calzones if desired. Bon appétit!

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