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!

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.

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.

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.

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