Broccoli Potato Calzone

Recipe by J P Cormier
READY IN: 50mins




  • 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.