I’m on a serious broccoli-cheddar kick right now, and every time I go to the pizza store, I find myself ordering a broccoli calzone. Or, at the very least, a broccoli pizza. There’s just something about broccoli and cheese that go together like cookies and cream, peanut butter and jelly or spaghetti and meatballs.
Now, I’m no baker, so the thought of making individual calzones is just too much for me. But after I made these amazing cinnamon buns (from scratch!) recently, I felt inspired to try a savory version. Using store-bought pizza dough made it all-the-more simple (thanks, Trader Joes!).
Making broccoli calzones into pull-apart buns, not only saves you on calories (if you can stick to eating just one!), it’s also cheesier, gooier and especially, prettier. Serve this up at a lunch with friends for some serious wow-factor!
If you’re not a broccoli person (what’s wrong with you?) then serve these up with the vegetables of your choice. Think olives, roasted veggies, caramelized onions, or whatever pizza toppings you wish! You can go also go crazy with the cheese varieties, using feta (feta and olives sounds great!), brie (how about some brie and figs!), or goat cheese (with pesto and sundried tomatoes, mmm…) Oh, the possibilities!
3-Cheese Broccoli Calzone Buns
1 lb. store-bought pizza dough (I use Trader Joe’s)
1 10oz. package frozen chopped broccoli, cooked and drained
1 cup ricotta cheese
1-2 cups shredded cheddar cheese
1-2 cups shredded mozzarella cheese
parmesan or garlic powder, for topping (optional)
marinara sauce, for dipping
Method:
On a lightly floured surface, roll out pizza dough into a large rectangle. Spread ricotta cheese over dough. Top with chopped broccolli, shredded cheddar and mozzarella cheeses. Starting from the shorter side, roll the dough up tightly. Cut the roll into 7 slices and place in a lightly greased 9″ round pan. Sprinkle the buns with parmesan cheese or garlic powder (optional) and bake at 350 degrees until dough is puffed and cheese is bubbly and starting to brown.
1 year ago: DIY teacher’s gift
2 years ago: fast food, lightened up
Such a great idea! I always have TJ’s pizza dough on hand. I’m going to try this using mushrooms. Yum!
Of course you are. :)
Of course I am what?
Of course you’re going to try it using mushrooms.
Ha! I just saw your response to my comment. Yes, mushrooms are always necessary. ;-) I do love broccoli though. All so dangerously tempting.
This looks great. I am off broccoli for a while (not getting along with crucifers these days), but have to remember this when I get back to them. Used to love broccoli and cheddar anything.
Ronnie, you can make this using any veggies, you don’t have to use broccoli!
Mmmmm, maybe asparagus. That doesn’t cause any digestive issues!
oh my! These look amazing! So many great combos to try.
By the way i started a blog! Check it out. Thanks.
I definitely will, congrats!
This looks so great! Do you think it can be frozen?
omg, these look dangerously good!!! and love the addition of the broccoli! Makes these healthy and totally ok to devour, right?! :P Yes, broccoli-cheddar. . what a wonderful combo! love this!
Thanks Alice! I’m all for deguiltifying cheesy goodness like this with broccoli!
Craving this right now! That melty cheese looks to die for!
What a fun change from a plain old pizza! I wonder if my kids will like this one…
Yummy, I am so glad you posted this after seeing the pics on Facebook
Looks pretty tasty!
Oh yum! Can I have some of this for dessert? :P
what a great idea but SO not on my diet — what’ a girl to do?!?!
splurge :)
these look great!! i can imagine my family going crazy for them (when we’re not dieting). what an original idea!
Cheese, broccoli and dough. Can’t go wrong with that! Looks like the perfect comfort food
These look outrageously delicious! I know that pan would disappear in no time in our house.
oh, yummy! what a fun spin on pizza
The best supper ever!!! Only problem is there is practically nothing left even before everyone got home! The little ones and I (and the cleaning lady ) are finishing it off in no time. Thanks!!!
Goodness me, these look dangerously delectable!
I love this idea, and your pictures make me want to lick the screen!
wow! this was REALLY good! thanks for the recipe … will try some variations as well!
Thanks Bianka, I’m so glad you enjoyed it!
Right away I thought of my favorite quiche, which is made with 2 kinds of cheese,asparagus and crumbled bacon. Oh yes… these are in my future for sure!!!
sounds delicious!
I made these with not only chopped broccoli, but also chopped eggplant & zucchini! To die for!
Sounds delicious!
These look great! I am so trying this… and btw, you named it 3 cheese but you actually used 4!
Thanks Michele! I realized I used 4 cheeses but I didn’t feel like the Parmesan really counted!
To anyone who has made these, how long did you bake them for?
Until the cheese starts to bubble and the dough starts to brown, around 30 minutes or so.
Hey, I live out of town and can’t get ricotta or cheddar cheese. Can I replace ricotta with cottage and just use double mozzarella?
Sure – there are no rules to this recipe, you can switch up the cheese or veggies as you like!
thanks!
I baked these for close to an hour and they were still raw in the middle. What did I do wrong?
I’m sorry to hear that! The only thing I can think of is that the dough was not rolled out thin enough. Is that possible?
Can I make it two days in advance and keep it in the fridge? Baked or unbaked?
Honestly, I have never tried it. Imagine pizza that’s rewarmed, that’s what it would be like if you already baked it. And unbaked – I’ve never heard of refrigerating unbaked pizza. Freezing might work better than both options.
can these be frozen and reheated?
Yes, it freezes great!
weird question, but about how big should the rectangle be? like a size of cookie sheet?
I’d say about 16×10.