Broccoli, Pepperoni and Three Cheese Calzones

Broccoli, Pepperoni and Three Cheese Calzones

45 Reviews 7 Pics
Recipe by  MARBALET

“These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  2. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  3. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  4. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  5. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  6. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  7. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  8. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

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Reviews (45)

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I made this - just to see how it compared to another recipe on this site ...REAL ITALIAN CALZONES. I am staying with the othr recipe because it seemed to be a bigger hit at my house. This was missing something for us. You should not mess with perfection - and for us (personal taste) we preferred the other recipe. Good stuff though - so try it and compare yourself.

Fox Gradin

Fox Gradin

The stuffing is so good, I could eat it by itself! I added warm pizza sauce on top.



This is a great recipe. While it may not be the easiest or fastest, it is worth the effort. I made a different filling for it, however, and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4, I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part, because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious," "This is soooo good!" That's worth any amount of effort! :)

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Amount Per Serving (6 total)

  • Calories
  • 732 cal
  • 37%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 73.3 g
  • 24%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 1660 mg
  • 66%

Based on a 2,000 calorie diet



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Broccoli Cheese Pie


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Mini Calzones with Margherita(R) Pepperoni