February is almost over, and our Meatless Meal endeavor continues to be fun (and successful!) I was sent the following recipe from fellow blogger, Melissa (not to be confused with my sister Melissa ie: "Lissabee"). Although, they ARE friends. Non-Sister Melissa got married a few months ago (awww!), and lives with her husband in the DC area. She teaches swimming, and her husband works with my sister. Whew. Can you follow all that?
Melissa had been following the Meatless Meal posts, and saw a link to an article on the Martha Stewart website that made her think of my posts.
I love it when people think of me :)
The article was a collaboration of recipes for Meatless Comfort Foods. TOTAL SCORE! I recently tried one of the recipes (although, I plan on checking more of them - they looked GOOD, people). It was a great, filling meal that didn't need a lick of meat.
Thanks, Melissa, for the heads up!
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Martha Stewart Broccoli Calzones
(from Everyday Food, April 2006)
- 1 tablespoon olive oil
- 2 packages (10 ounces each) frozen chopped broccoli, thawed
- 4 garlic cloves, chopped
- 1/4 teaspoon red-pepper flakes
- Flour, for rolling dough
- 2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese
- Coarse salt and ground pepper
- Prepared tomato sauce (optional)
- 1 medium red onion, finely chopped
- In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
- Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
- Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
- Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
- Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
- To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.
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HUGE NOTE - PLEASE READ THIS BEFORE MAKING THIS RECIPE:
** Do NOT use waxed paper as suggested in the recipe. I did this, and the wax paper MELTED to the bottom of my calzone, rendering it inedible. Sadness. Weeping. Gnashing of teeth. Parchment paper is perfectly fine to use, or you could just spray the baking sheet with non-stick cooking spray.***
I served this with some warm marinara sauce (ps: I have a great sauce which I will post tomorrow that would go great with the calzones - and it will knock your socks off. Stay tuned). This recipe is a great blank slate. Instead of Broccoli, try asparagus. Or diced tomatoes. Or zucchini and carrots. Throw in some Roasted Veggies. Yum! I can't wait to try some new combinations!
Do you have some great Meatless Meal recipes? Pass them along, and I will share them with the rest of the community! (And don't forget - if you send me a recipe, send some info on yourself and a small pic!)