Calzones are always good – pockets of crispy pizza crust stuffed with ooey gooey mozzarella. It’s very hard to go wrong. But whereas a calzone is usually a pretty enormous meal on its own – something that definitely requires a knife and fork – these little mini cheesy broccoli calzones are the perfect hand-held nibble. I guess they’re like an Italian version of a Cornish pasty.
I filled my mini calzones with mozzarella and garlicky broccoli – you can use different veggies if you like, just make sure you pre-cook anything that might make your crust soggy. I’m thinking garlic mushrooms could be amazing, or peppers and olives. Whatever you like on a pizza, you’ll like in a calzone.
I also added a small amount of tomato sauce to my calzones, but don’t overdo it – it’s better to have extra sauce on the side for dipping. If you put too much sauce in your calzones, it will all ooze out as they cook. I’ll admit, one or two of my mini broccoli calzones weren’t perfectly sealed because the sauce got in the way… but to be honest it’s really hard to care when you’re munching on cheesy pizza.
By the way, the tablecloth you can see in these photos is from Wipe Easy Tablecloths. This red check one is good to use all year round, but I’ll be busting it out again at Christmas too. If you fancy something a bit more obviously Christmas-themed, there are loads of others to choose from on the website. They’re all wipe-clean, but a lot of them still have a natural cotton texture – they don’t feel plasticky at all. Best of both worlds.
- 1/2 tbsp oil
- 1/2 small head broccoli, cut into very small florets
- 2 cloves garlic, minced
- Black pepper
- 380 g pizza dough (enough for one large pizza)
- 5 tsp pizza sauce, plus more for dipping
- 3-4 tbsp grated mozzarella cheese
Heat a dash of oil in a frying pan, and add the small broccoli florets and garlic. Cook over a medium-low heat for 5 minutes, until the garlic is fragrant and the broccoli is slightly softened. Season with salt and pepper, and set aside.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Roll out the pizza dough, and cut circles - when you need to, re-roll the scraps to cut more circles. My circles measured just over 5 inches in diameter, and I made five in total.
Place the circles of pizza dough on a well greased baking tray, and add a small spoonful of pizza sauce (just 1 tsp or so each). Spread the sauce around, ensuring it doesn't go too close to the edges.
Add a small amount of garlicky broccoli and some grated mozzarella (be careful not to overfill), and fold the circle in half to close it. Use a fork to tightly seal the edges.
Bake for around 25 minutes, or until golden brown and crispy. Serve with extra tomato sauce (warm or at room temperature) for dipping.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.