This Broccoli, Bean, and Cheese Vegetarian Calzone is comforting, filling, and fast!
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 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.
These vegetarian calzones are easy to customize! Here are a few ideas to get you started:
- 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
- Swap the beans for cooked, cubed chicken
- Bake the filling inside a few hollowed out tomatoes to make it gluten-free
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- 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
- 1/4 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
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Preheat the oven to 450ºF. Coat a large baking sheet with olive oil.
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In a large bowl, stir together broccoli, beans, cheese, and pesto until well combined. Season to taste with salt and pepper.
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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.
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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.
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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.
Nutrition facts are without marinara sauce.
A few ideas to customize your vegetarian calzones:
- 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
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