Breakfast tostada made with beans, hash browns, and eggs that is filling and easy to make. Adding more salsa on top is optional.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons white sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 ½ heads fresh broccoli
- ⅔ cup shredded provolone cheese
- ⅓ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 cup diced pepperoni
- ¼ cup olive oil
- salt and pepper to taste
- 1 egg, beaten
- 1 tablespoon water
- 2 tablespoons cornmeal
Instructions
- In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
- In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
- Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
- Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
- Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8×10 inch rectangle.
- In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
- Sprinkle two 12×16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
- Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Nutrition Facts
| Calories | 732 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 12 g |
| Sodium | 1660 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Too much garlic and not enough cheese for us
Made this for SATURDAY NIGHT APPETIZER dinner and it was ok. I liked the addition of the broccoli and I subbed Turkey pepperoni. I thought the filling lacked something- flavor wise . I knew my cheese and meat would give off some oil, so I only added a 1/2 TBS to the mix. The filling has a nice consistency not dry or oily. I’d skip the cornmeal bottom. That didn’t do much aside from burn a bit. And I used frozen florets about 8 oz; I microwaved them, drained water and rough chopped. Instead of 6 smalls I made 2 large.
I made this for dinner and all in it took approx. 2 hours, incl one hour for the dough to rise. I served a warm bowl of pasta sauce on the side for dipping which really made the meal. This was a delicious meal and easy to make.
I’m not fond of pepperoni (a lost of grease comes out of it when it cooks}, so I substituted bulk Italian sausage that I browned. There seemed to be so much broccoli….I cooked the stems as well as the florets – why waste a perfectly good part of the vegetable – then chopped it in the food processor. Also, I didn’t add but about 1 T. of the olive oil to the filling. This just wasn’t that good…very salty with the cheeses and all.
Great dough recipe.My grands are picky eaters so I just made the filling with ricotta mixed with egg,s&p,basil,as you would for ravioli filling.I made them very full and had homemade pizza sauce on the side.Everyone loved them.Now they’re always asking for me to make them again.
My husband tried making these exactly as written. He mentioned that there was too little flour in the dough as it was just a sticky mess and constantly stuck to the table. Later, after prepping the insides, he found that there was not enough filling for each calzone as written – he only had enough for four. So he split the filling up for all the dough he had. While the dough tasted great, that was pretty much all there was. Each calzone had a pitiful amount of filling inside to a big mound of dough, and all it tasted like was overwhelmingly pepperoni. If I hadn’t read the recipe I would have been wondering if there was any cheese or broccoli. We ended up dipping it in sauce as it was too dry. We’ll make calzones again, but definitely not this recipe. Also, I’m not sure why this recipe says “salt and pepper to taste”. Do you really think this needs any salt and pepper since there’s already pepperoni in it? Who just puts salt and pepper on everything they eat?
The dough stuck together well. Our house found that they were dry and needed a sauce. Depending on the filling an alfredo or tomato based sauce would be gret!
Amazing!!! They freeze well too so I will be making a double recipe to keep in the freezer for quick last minute meals.
My family loves these. We are vegetarians, so we use a vegetarian meat alternative, instead of pepperoni. It’s also, my husbands favorite crust. I use the crust portion of the recipe for regular pizza.
http://www.oureatinghabits.com/2011/09/05/xl-broccoli-pepperoni-calzones/
I used this recipe for the dough, but made my own filling with what I had. The crust turned out really good, it was chewy and slightly crispy on the outside. It didn’t get too soggy from the filling either. I would suggest making 8 calzones with the amount of dough in this recipe because I made 6 and they turned out huge!
It was kind of dry so I had a white cream sauce to it the second time and it was much better.
I used this recipe just for the crust part(I just use pepperoni & cheese for filling), but the crust is phenomenal! I LOVE it!!! My husband works a job where he is always in a truck & doesn’t have time to stop and eat but these are great because he can take them with him.
Awesome recipe! Even my picky husband loved it. I use pizza dough from the supermarket to save some time….it came out great……
YUMMY.
This was very tasty. The dough was perfect and I had lots of leftovers! I added some fresh basil, chopped mushrooms and fresh tomato along with oregano, parsley and red pepper flakes to the filling to give it a bit of a kick (however, next time I will double the filling to get fuller calzones). Time consuming to make; but definitely worth it. Served them with some marinara sauce and they were awesome. Will make these again!
So so good! Everyone loved them. I used Jay’s Sig Pizza Crust here. Wonderful. The only thing is that I like alot of filling, and there was not enough for 6 calzones.
These were AMAZING!! very time consuming, it took me a while to get the yeast right, but I’m sure next time it will be easier. Great flavor!! I love the broccoli, it added a really great taste! I took one to the office for lunch and everyone kept asking to taste them over and over, in the end I only ate about half of it! My boyfriend keeps asking me to make more. A keeper for sure!!
The broccoli was kind of a hassle and seemed out of place in my opinion. The bread also seemed surprisingly bland to me given the ingredients involved. I’ll try adding more sugar and some Italian seasoning to flavor it up a bit. I also decided to make semi-circular calzones for simplicity’s sake and just because I’ve never seen a rectangular calzone…
Very good!
Wonderful association with vegies !