Broccoli Rabe, Olive and Parmesan Calzone Recipe

Name: Broccoli Rabe, Olive and Parmesan Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, more as needed; 3 garlic cloves, finely chopped; 1 bunch broccoli rabe, tough stems removed; Kosher salt, as needed; Black pepper, as needed; All-purpose flour, as needed; 1 8-ounce ball pizza dough, homemade or purchased; 1 cup fresh ricotta; 1/4 cup finely grated Parmesan cheese; 3 ounces fresh mozzarella, sliced; 2 tablespoons pitted good black olives, thinly sliced; Pinch red pepper flakes

Servings: persons

2 tablespoons extra virgin olive oil, more as needed
3 garlic cloves, finely chopped
1 bunch broccoli rabe, tough stems removed
Kosher salt, as needed
Black pepper, as needed
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1 cup fresh ricotta
1/4 cup finely grated Parmesan cheese
3 ounces fresh mozzarella, sliced
2 tablespoons pitted good black olives, thinly sliced
Pinch red pepper flakes

1
Heat the oven to 500 degrees.
2
Lightly oil a baking sheet.
3
Heat a large skillet over medium heat.
4
Add 2 tablespoons oil and 2/3 of the garlic.
5
Cook until fragrant but not brown, about 20 seconds.
6
Add the broccoli rabe and 3 tablespoons water.
7
Cook over medium-high heat for 3 minutes.
8
Reduce heat, cover, and cook until stems are tender, 2 to 3 minutes more.
9
Season with salt and pepper.
10
Lightly flour a work surface, and stretch or roll the dough into a 12-inch round.
11
Spoon ricotta on half the dough, leaving a half-inch border.
12
Top with Parmesan, remaining garlic and mozzarella.
13
Mound broccoli rabe over the cheese, and sprinkle with olives and pepper flakes.
14
Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
15
Transfer calzone to baking sheet.
16
Brush the top with olive oil.
17
Bake until crust is golden and firm, 15 to 20 minutes.
18
Let cool 5 minutes before serving.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, more as needed, 3 garlic cloves, finely chopped, 1 bunch broccoli rabe, tough stems removed, Kosher salt, as needed, and more.

Yes, Broccoli Rabe, Olive and Parmesan Calzone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Rabe, Olive and Parmesan Calzone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions