Cooler weather has come back to the Valley today (along with rain - predicted to stick around the rest of the week), so I decided a nice hot, cheesy, carb-filled meal was in order. This recipe makes 2 VERY large calzones - so come hungry!
3/4 c. warm water
1 1/2 tsp. active yeast
1 Tbsp. sugar
1 Tbsp. olive oil
1/2 tsp. salt
2 c. flour
1 c. fat-free ricotta
1/2 c. part-skim mozzarella, shredded
1 c. cooked broccoli florets, chopped
about 15-20 slices turkey pepperoni
Oregano and red pepper flakes for topping, if desired
In a small bowl, proof the yeast by combining it with 1/4 c. of the warm water and sugar. Let sit about 10 minutes until frothy.
Pour proofed yeast into a large bowl and add remaining water. Stir in olive oil, salt and flour. Mix until well combined.
Turn out dough onto a well floured surface. Knead 5-8 minutes until dough is elastic and uniform in color and consistency.
Place dough in oiled bowl, cover with plastic wrap and let rise about 1 hour or until doubled.
When dough is ready, turn the oven on to preheat to 425 degrees and lightly grease a pizza stone (or baking sheet).
Split the dough into 2 equal pieces.
Toss or press each piece into a large circle, about 8" across. Place on greased pizza stone (or baking sheet).
In a small bowl, combine ricotta, mozzarella and broccoli. Spoon 1/2 of mixture onto one side of each circle of dough. Top with turkey pepperoni slices.
Fold the remaining dough over the top of the filling. Roll the edge of the bottom piece of dough over the top (so it looks like a rope - see the picture below).
Sprinkle with oregano and red pepper flakes and bake for 20 minutes at 425.
Serve with a side of tomato sauce for dipping.