Whole Wheat Broccoli Calzones

A few weeks ago I saw a recipe for Easy Veggie Artichoke and Olive Calzones on Kohler Created and made them for dinner that night, using spinach instead of olives, which happen to be one of the three foods I dislike (The full trifecta of ew includes olives, blueberries, and fennel). A few days later I was trying to use up all the produce in the fridge and decided to try it with a whole-wheat crust stuffed with broccoli, cooking it the same way I had been to make Broccoli & Feta stuffed sweet potatoes (a new favorite). The end result was an easy, filling dinner that I've made several times and plan on making frequently in the future.

Whole Wheat Broccoli Calzones
Crust adapted from Kohler Created

Makes 2 calzones.

Crust:
1/2 cup plus 2 tbsp warm water
1 1/4 tsp active-dry yeast (or half a packet)
1 cup bread flour
1/2 cup whole wheat flour
1/4 tsp salt
2 tbsp brown sugar
1 tbsp olive oil
1 beaten egg for egg wash (optional)

Filling:
2 tsp olive oil
2 cups broccoli, chopped
2 cloves garlic, pressed
Red pepper flakes to taste
1/4 cup water
Tomato sauce (I used some from a jar of Muir Glen Garden Tomato I have been trying to finish off)
1/2 cup shredded cheese (I used a mix of cheddar and mozzarella)

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In the bowl of a stand mixer, add the water and the yeast and stir. Add the flour, salt, brown sugar, and mix with the dough hook until it comes together into a slightly sticky ball. Pour the olive oil on top, cover, and allow to rise for 30-45 minutes.



2. While the dough rises, make the filling. Heat the olive oil in a pan along with the garlic and red pepper flakes over medium heat. When the oil starts to bubble, add the broccoli and stir fry for a couple minutes (it should turn a brighter shade of green). Add the water and once it boils, lower the heat and allow to simmer until the water is mostly gone and the broccoli is tender, about 8 minutes.



3. After the dough has risen, knead a few times to incorporate the olive oil, and divide into two balls and roll each into a long, ovalish shape. Add the filling and fold the top over
and seal.





4. Brush tops with egg wash (if desired) and bake for 18-22 minutes and serve.