These Broccoli Calzones with Feta and Olives are simple to make and so delicious … make them tonight!
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. And 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 … and I’m pretty sure you’re going to love them, too!
Broccoli Calzones with Feta and Olives
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 olive-caper fix while Joel was out of town!
How to Make Calzones
The filling for these veggie calzones is loose interpretation of puttanesca sauce.
You’ll combine tomatoes with capers, kalamata olives, and crushed red pepper flakes, then stir in 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!
These Broccoli Calzones with Feta and Olives are simple to make and so delicious ... make them tonight!
- nonstick cooking spray
- 1 (14.5-ounce) can diced fire roasted tomatoes
- 1/3 cup kalamata olives, pitted and chopped
- 1 tablespoon capers
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 4 cups broccoli florets
- 1 pound pizza dough
- 1 tablespoon 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. Then add broccoli to bowl and combine well. Set aside.
Sprinkle your work surface with a little flour, then divide dough into 4 equal pieces.
Lightly sprinkle 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 half of the dough circle with 1/4 of the broccoli mixture.
Use your fingers to apply a little water around the edges of the filling side of the dough.
Carefully fold the dough over the filling, then press the edges together. Go around the edge with a fork to seal the dough together.
Transfer the calzone to the baking sheet, then 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!
Do you have a picky eater in your family?