All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop broccoli.
Hold romaine heart at root end and chop coarsely.
Peel and halve shallot. Slice thinly.
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, ¼ tsp. salt, and a pinch of pepper. Thoroughly mix until combined.
Wipe pan clean and reserve.
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 ¼" 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.
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.
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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