Broccoli and Cheese Stuffed Calzones

I am on the hunt for good freezer meals, with the birth of baby #4 approaching. I realized that Calzones are a great meal that I had forgotten about so I made a big batch and put half in the freezer for later. I also froze half of the sauce so I won't have to worry about that either!

Traditional calzones are stuffed with cheese and sausage or similar meats but I wanted something a little different. These were delicious and I can't wait to pop the rest out of the freezer!

DOUGH

4 cups flour

1 T yeast

1/2 T salt

2 T olive oil

1 1/2 cups water

Add yeast to warm water. Let it begin to foam. in food processor fitted with plastic blade mix flour, salt, oil and yeast mixture. Pulse until dough forms a ball and is smooth and elastic. Put dough aside to rise in a covered bowl for 1 hour. Roll dough into golf ball size balls and let rise for 30 minutes. Preheat oven to 450 F.

FILLING

2 cups ricotta

8 ounces mozzarella, shredded

1 cup grated parmesan

1 egg yolk - or whole egg

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

2 T olive oil plus 2 T for brushing calzones for baking

1 yellow or red pepper cut into small chunks

3/4 tsp garlic powder

1/4 tsp dried red pepper flakes

2 cups broccoli, either frozen or fresh that has been cooked

4 slices thick cut ham, diced

While the dough is rising, prepare the filling and the sauce. For filling, mix the cheeses, egg, oregano, salt and pepper. Meanwhile, in a large frying pan, heat the oil, then add the peppers and cook for about 3 minutes until they are beginning to soften. Add the garlic, broccoli, ham and dried red pepper flakes and saute for a few minutes. Set aside cheese mixture and vegetable mixture.

Roll each ball of dough into an 8 or 9 inch circle. Fill with a few spoonfuls of cheese and top with a few spoonfuls of veggies, leaving a 1/2 inch border around the edges. Fold dough over and seal, either crimping with your fingers or smashing with a fork.

Brush tops with egg yolk and stick those babies in the oven. Cook for 15-20 minutes, until golden brown. Serve with sauce 

TO FREEZE: Once the Calzones are formed, wrap in plastic wrap, put them in a ziploc bag and stick them in the freezer! To reheat later, cook at 450 for 25 minutes or until golden brown.

SAUCE

1 T olive oil

28 ounces crushed tomatoes in puree

2 medium crushed garlic cloves

1 tsp dried oregano

1/4 tsp sugar

1/2-1 tsp salt (to taste)

1/2 tsp pepper

For sauce, heat oil in a small sauce pan. Add garlic and cook only until fragrant - don't let it brown. Carefully add tomatoes. This will spatter if you add the tomatoes too fast, so guard your clothes and stove. Add oregano and cook for 1 minute. Add sugar, salt, and pepper to taste. continue to cook very slowly to thicken a bit while you finish the calzones.

Raspberry Bread Pudding

I have made this recipe multiple times (after pinning it on Pinterest) and the original recipe is for an army of people - like 20. So I am FINALLY writing down the pared-down recipe I use that serves my family with yummy leftovers for second helpings after the kids go to bed!

Raspberry Bread Pudding

Yield: Serves 6

ingredients:

Cream Mixture:

3/4 loaves aged, white bread, cut into 1 1/2 inch cubes (I used french bread)
2 cups heavy cream (or 1 cup cream, 1 cup milk worked great for me!)
1 1/2 cups granulated sugar
1 egg
1/2 teaspoon vanilla extract

Raspberry Filling:

2 1/2 cups raspberries, fresh or frozen
1/2 cup granulated sugar
1/4 cup apple juice

Vanilla Sauce:

1/2 cup unsalted butter
2 1/2 tablespoons flour
1 1/2 cups heavy cream
1 teaspoons vanilla
3 T. granulated sugar

directions:

1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.

2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.

3. Layer an 8x8 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes, or until bread turns a golden brown.

4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.

5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

Adapted from twopeasandtheirpod.com, who adapted it from Kneaders!