Calzone with Broccoli, Red Peppers, and Mushrooms

with marinara dipping sauce

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 7 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
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.

In Your Box (serves 2)

  • Info
    1 fl. oz. Liquid Egg
  • 4 oz. Broccoli
  • 6 oz. Cremini Mushrooms
  • 1 Red Bell Pepper
  • 1 Shallot
  • 3 Basil Sprigs
  • Info
    ⅓ cup Ricotta Cheese
  • Info
    4 oz. Shredded Mozzarella
  • Info
    8⅘ oz. Self Rising Flour
  • Info
    8 oz. Plain Greek Yogurt
  • 8 fl. oz. Marinara Sauce
  • Nutrition (per serving)

  • Calories
    1113
  • Carbohydrates
    127g
  • Fat
    47g
  • Protein
    49g
  • Sodium
    2370mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Make the Filling
    2

    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.

  • Step 3 - Make the Dough
    3

    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.

  • Step 4 - Knead the Dough
    4

    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.

  • Step 5 - Build and Bake the Calzones
    5

    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.

  • Step 6 - Plate the Dish
    6

    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!