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
When the moon hits your eye like a big (folded) pizza pie... that's amore, and also our veggie-stuffed heavenly homemade calzone. Featuring our special two-ingredient easy DIY crust, gooey mozzarella, and a marinara dipping sauce, you'll take a shine ("like you've had too much wine") to this immediately.
Yum, yum, yum. I had no idea you could make dough with nothing more than flour and greek yogurt! That was awesome! This was a really delicious meal.
This dough is so easy!!!! Thank you for introducing me to dough made with yogurt-my daughter loves these things!!
The calzone was delightful... actually even better. It was fantastic. Everything from crust to filling. Cheers!
I loved this! This recipe balances the dish perfectly.
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
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
Prepare the Ingredients
Cut broccoli florets into small pieces. Thinly slice mushrooms. Stem, seed, and cut red bell pepper into ¼” dice. Peel and mince shallot. Stem and coarsely chop basil. In a large mixing bowl, combine basil, ricotta, liquid egg, mozzarella (reserve a pinch for topping calzones), ¾ tsp. salt, and a pinch of pepper.
Make the Filling
Line a plate with a paper towel. Heat 2 tsp. olive oil in a medium non-stick pan over high heat. Add broccoli, mushrooms, red bell pepper, and shallot to hot pan and cook, stirring occasionally, until vegetables begin to brown, 6-8 minutes. Season with a pinch of salt and pepper and remove to towel-lined plate. Cool 5 minutes, then combine in mixing bowl with ricotta-basil mixture.
Make the Dough
Measure out ½ cup of self-rising flour and reserve. This "bench flour" will be used to prevent dough from sticking in next step. Set aside 2 Tbsp. of yogurt. Place remaining flour and yogurt in a medium mixing bowl with 1 Tbsp. olive oil and ½ tsp. salt. Mix until a sticky dough ball forms.
Knead the Dough
Dust a clean work surface with bench flour. Turn dough out of bowl onto floured surface and knead 5 minutes, folding dough over on itself and pressing down with the heel of your hand. Dough may be slightly sticky: this is okay. If it feels too wet, add flour. If too dry, add yogurt. Divide dough into two equal balls and, using a rolling pin, roll dough into two 10” circles, dusting with more bench flour as needed to prevent sticking. Transfer rolled dough circles to baking sheet.
Build and Bake the Calzones
Add filling off-center of each dough circle and fold dough over form a half-moon. Press edges together to seal. Use your thumb and forefinger to pinch and crimp dough into a decorative edge. Brush tops with 2 tsp. olive oil and bake until crust is lightly browned, 20 minutes. Remove from oven and sprinkle with reserved mozzarella cheese. Bake until cheese is bubbly and golden brown, 6-8 minutes.
Plate the Dish
Just before serving, place marinara sauce in a small pan over low heat to warm, 3-5 minutes. Place calzones on plates and halve to let cool. Transfer warm marinara sauce to a small bowl and serve on side. Calzones will be deliciously hot, so be careful when eating and handling!
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