This Broccoli, Bean, and Cheese Vegetarian Calzone is comforting, filling, and fast! Use store bought or homemade pizza dough to make your own custom calzone at home.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
In case you didn’t already know, I love cheese.
We produce the good stuff here in Wisconsin, and I didn’t even realize until my brief move across the river to Minnesota that not all cheese is created equal.
To me it only seems natural to cover (or stuff) absolutely everything in cheese.
Making stuffed shells? Put some cheese on them. Tomato soup? That needs some cheese. Have some mushrooms? You know we’re putting cheese on that.
Three of my favorite foods are hiding in this massive calzone. First, obviously, is copious amounts of cheese. Next we’re throwing in creamy white beans (like great northern, or cannellini).
Finally, am I weird if I call broccoli one of my favorite foods? I would never, ever, ever eat it raw, but cook it up with cheese and pesto and I’m calling it irresistible.
I like to use homemade wheat pizza dough for this broccoli, bean, and cheese calzone, but you can totally use store bought! That helps cut this down to roughly a 30 minute meal.
Ingredients
- Broccoli
- White beans
- Mozzarella
- Pesto
- Salt
- Pepper
- Pizza dough
- Olive oil
- Marinara
How to make a vegetarian calzone
- Preheat the oven to 450ºF. Coat a large baking sheet with olive oil.
- In a large bowl, stir together broccoli, beans, cheese, and pesto until well combined. Season to taste with salt and pepper.
- On a lightly floured surface, roll or stretch the pizza dough into a large rectangle. Spread the broccoli mixture evenly over the bottom half of the dough, leaving about one inch around the outer edge.
- Using clean fingers, dab water around the outside edge of the dough before folding over the top half to line up with the bottom half.
- Starting in one corner, fold the edge of the dough over at about a 45º angle, pressing in with your finger to seal the dough (watch the video for a better idea of how to do this). Continue this all the way around until the calzone is completely sealed.
- Carefully transfer the calzone to the prepared baking sheet (here’s an affiliate link similar to the bench scraper I like to use), then use a sharp knife to cut about 5 slits in the top. Brush the top with olive oil and sprinkle with salt.
- Bake 15-20 minutes, until the dough is crisp and the filling is hot and melted. Let rest 5 minutes before cutting and serving with warmed marinara sauce for dipping.
Top tips
Cooking with frozen broccoli
Frozen broccoli will release a lot of liquid when thawing. Make sure you drain this liquid off and pat the broccoli dry to avoid a soggy calzone.
How to make homemade pizza dough
If you’ve never made your own pizza dough, don’t be intimidated! If you have a stand mixer (affiliate link) all it takes is a few minutes of prep and some patience. You can check out my recipe for homemade wheat pizza dough (which is easily adaptable to be made with all-purpose flour) for all my tips and tricks.
How to make pesto
You can use homemade pesto or store bought for this recipe. I like using homemade because it tastes so much better and you can customize it to your preference.
Pesto can be made by combining basil, cheese, nuts, olive oil, and salt in a food processor or by using a mortar and pestle. See below for several pesto flavor options.
How to store vegetarian calzones
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze calzones in an airtight container for up to 3 months.
The best way to reheat calzone
I like to use a combination of microwaving and the oven or air fryer to reheat a calzone. Microwave for a minute or two (depending on how big of a piece you have) to get the middle warm, then transfer to a 400ºF oven for a few minutes until the edges are crisp.
Tips for customizing vegetarian calzones
- Divide the dough into two or three smaller portions to create mini hand-held calzones
- Use marinara or another type of pesto such as spinach pesto, arugula pesto, or butternut squash and sage pesto to change up the flavor
- Swap the broccoli for another vegetable such as cooked eggplant, zucchini, roasted vegetables, or caramelized onions
- Throw in a few cloves of roasted garlic
- Meat eaters can swap the beans for cooked, cubed chicken
- Bake the filling inside a few hollowed out tomatoes to make it gluten-free
FAQ
Yes, you can use fresh broccoli instead of frozen, but you’ll want to cook it first. I recommend steamed broccoli in place of the frozen broccoli, but any plain, cooked broccoli will work.
White beans are any kind of bean that is white or light in color. For this recipe I recommend great northern or cannellini beans, but butter beans would also be delicious.
You need to seal the edges of your calzone to prevent the filling from spilling out. Watch the video to see how I do this by folding the edges over and pinching them together. You could also use a fork to press the edges to seal them.
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Broccoli, Bean, and Cheese Vegetarian Calzones
Ingredients
- 10 ounces frozen chopped broccoli, defrosted and patted dry
- 15 ounces canned white beans such as great northern or cannellini
- 2 cups shredded mozzarella cheese
- ¼ cup pesto
- Coarse kosher salt and freshly ground black pepper
- 1 pound pizza dough, homemade or store bought
- Olive oil
- Marinara sauce or pizza sauce for dipping, optional
Instructions
- Preheat the oven to 450ºF. Coat a large baking sheet with olive oil.
- In a large bowl, stir together broccoli, beans, cheese, and pesto until well combined. Season to taste with salt and pepper.
- On a lightly floured surface, roll or stretch the pizza dough into a large rectangle. Spread the broccoli mixture evenly over the bottom half of the dough, leaving about one inch around the outer edge.
- Using clean fingers, dab water around the outside edge of the dough before folding over the top half to line up with the bottom half. Starting in one corner, fold the edge of the dough over at about a 45º angle, pressing in with your finger to seal the dough (watch the video for a better idea of how to do this). Continue this all the way around until the calzone is completely sealed.
- Carefully transfer the calzone to the prepared baking sheet (here’s an affiliate link similar to the bench scraper I like to use), then use a sharp knife to cut about 5 slits in the top. Brush the top with olive oil and sprinkle with salt. Bake 15-20 minutes, until the dough is crisp and the filling is hot and melted. Let rest 5 minutes before cutting and serving with warmed marinara sauce for dipping.
Notes
- Divide the dough into two or three smaller portions to create mini hand-held calzones
- Use another type of pesto such as spinach pesto, arugula pesto, or sun dried tomato pesto to change up the flavor
- Swap the broccoli for another vegetable such as cooked eggplant, zucchini, or caramelized onions
- Throw in a few cloves of roasted garlic
- Bake the filling inside a hollowed out tomato to make it gluten-free
Leave a Reply