Prep 20 mins
Cook 30 mins
A fat-free low-fat if cheese added favorite veggie combo which serves four generously as entree or six as a vegetable side.
Pizza Dough (for 1-1/2 lb ABM)
- 1 cup water
- 1 tablespoon unsweetened applesauce
- 1⁄2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour (ok to use all AP)
- 1 teaspoon bread machine yeast
- olive oil flavored cooking spray (such as Pam or Mazola)
- 1 lb broccoli, stems peeled,then cut into 1/2" pieces and florets
- 1 1⁄2 lbs red potatoes or 1 1⁄2 lbs white potatoes, peeled,diced into 1/2" pieces
- 2 tablespoons lemon juice, approx 1/2 lemon
- 4 cloves garlic, minced (more, to taste)
- 1 teaspoon dried basil (or 1 tbsp fresh, finely chopped)
- 1⁄2 teaspoon dried oregano
- kosher salt, divided use
- 1 cup grated low-fat cheese (I use Monterey Jack)
- low fat prepared pasta sauce (optional)
- Load ingredients for pizza dough into ABM per your manufacturer's instructions.
- Set on dough cycle.
- Remove when dough has completed second kneading.
- While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork).
- As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes.
- Then, while still HOT, add lemon juice, basil, oregano, and garlic.
- While potatoes are steaming, place broccoli pieces in a wide saucepan.
- Sprinkle with Kosher salt to taste.
- Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan.
- Cover TIGHTLY.
- When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking.
- Allow broccoli to steam for about 10 minutes.
- When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other.
- Roll the larger piece to fit the shape of your pizza peel/pan.
- Preheat oven to 450 deg F.
- Lightly spray the peel/pan with the cooking spray and place the lower crust on it.
- Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli.
- Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal.
- Sprinkle cheese over veggies (if using).
- Roll the smaller piece of dough into the same shape and place over potato/broccoli filling.
- Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around.
- Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned.
- Allow to cool about 5 minutes before serving.
- Serve warmed pasta sauce as a topping or side, if desired.
These were really good! I don't have a bread maker, so I used a standard yeast bread dough instead of this dough. I made individual calzones-8 of them, with filling left over. If I'd have had more dough I could have made 10 (and they are good sized). I made them for Freezer Tag 2008, so I wrapped them individually in plastic wrap and placed them in a plastic bag. I also put about 1/3 cup of pasta sauce in sandwich sized ziploc bags and put them in with the calzones. I tried reheating a couple of ways--the best was to wrap it in a paper towel and put it in the microwave on defrost for 2-3 minutes and then on high for another 2-3 minutes. If you don't get it hot enough, the potato has a kind of strange texture, but its fine if they are hot. I really enjoyed these!
What a great combination for a vegetarian calzone! I made individual calzones so I could freeze them to send in my daughter's lunch. Making 8 smaller calzones used more dough, so I needed to make a second batch of dough to use up the vegetable filling. I was not concerned about fat, so substituted olive oil for the applesauce. DD said it would have been better if she could have warmed it up, but room temp was still good.