My husband Joel is not a picky eater, but he hates some of my favorite foods. Olives, capers, eggplant, cauliflower, and Brussels sprouts all top his no-eat list. So whenever he’s away, I like to cook my faves … it’s all olives, all the time!
Joel was visiting family last week, and I decided to make calzones. Of course, I had to include a few normally off-limit treats. These Broccoli, Feta, and Olive Calzones are filled with my favorite ingredients, and they’re so delicious that I might even convince Joel to eat one!
Calzones make an easy weeknight meal. Just use ready-made pizza dough, and all you need to make is a great filling.
For these calzones, I was inspired by the flavors of puttanesca sauce. This classic Italian sauce has interesting origins (Google it to see what I mean!), and it’s made with olives and capers. Perfect for getting my fix while Joel was out of town.
The filling for these calzones is loose interpretation of puttanesca sauce. I combined tomatoes with capers, kalamata olives, and crushed red pepper flakes, then stirred in some mozzarella and feta cheese. The final ingredient is fresh broccoli. There’s nothing to cook, and the filling comes together quickly.
After assembling the calzones, bake them at a high temperature. Your Broccoli, Feta, and Olive Calzones will be ready to eat just 15 minutes later!
- Nonstick cooking spray
- 1 (14.5 oz.) can diced fire roasted tomatoes
- 1/3 cup kalamata olives, pitted and chopped
- 1 tbsp. capers
- 1/2 tsp. salt
- 1/4 tsp. crushed red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 4 cups broccoli florets
- 1 lb. pizza dough
- Extra virgin olive oil
- Preheat oven to 500 degrees.
- Spray a large baking sheet with nonstick cooking spray.
- Place tomatoes in a colander and drain as much liquid as possible.
- Combine tomatoes, olives, capers, salt, and crushed red pepper flakes in a large bow. Mix well.
- Stir mozzarella and feta cheeses into the tomato mixture.
- Add broccoli to bowl and combine well. Set aside.
- Divide dough into 4 equal pieces.
- Sprinkle your work surface with flour.
- Lightly cover a piece of dough with flour, then gently stretch it into an 8-inch circle. Tip: if your dough doesn't want to stretch, let the dough rest on your work surface for a few minutes, then continue stretching.
- Top one side of the dough with 1/4 of the broccoli mixture.
- Use your fingers to apply a little water around the edges of the broccoli side of the dough.
- Carefully stretch the other 1/2 of the dough over the broccoli mixture and press the edges together.
- Go around the edge with a fork to seal the dough together.
- Transfer the calzone to the baking sheet.
- Use a sharp knife to cut 3 small slits in the top of the calzone.
- Brush calzone lightly with olive oil.
- Repeat with remaining dough and filling to make 4 calzones.
- Bake calzones for 15 minutes or until browned all over.
- Serve hot. Enjoy!