Warning: These are possibly the worst food photos of one of the most delicious meals I make on a regular basis without a recipe. Here’s why I’m posting them, and the recipe.
Last week, I was making one of my go-to, get-it-done, dinners (which also happens to be delicious) and I decided to document the process. There was no natural light in the kitchen, and I was too tired to style the food. The result: instructional photos, not food porn.
If you like pretty pictures of food, you may want to look away now. If you’d like to get dinner on the table using just three ingredients (OK, four, if you count the olive oil), and you can tolerate some reality, keep reading.
Let’s get started.
You need 3 teaspoons olive oil, divided; 10 cups of chopped 1-inch broccoli florets; 1 pound of prepared white or whole wheat pizza dough; and 16 ounces of block cheddar cheese. That’s it.
Heat oven to 400˚F. Lightly grease a large baking sheet with 1 teaspoon olive oil.
Steam the broccoli. While the broccoli is cooking, slice cheddar cheese into ¼-inch slices. (You can substitute packaged shredded cheese.)
On a lightly floured surface, roll out the pizza dough into a rectangle of about 10” long by 16” wide. Place half the cheese on the pizza dough lengthwise to within a half inch of the edge of the dough. The cheese forms a barrier between the dough and the broccoli to keep the calzone from getting soggy.
When broccoli is fork-tender, rinse with cool water. Drain well and blot with a clean towel to remove excess moisture. Arrange broccoli evenly over the cheese.
Cover the broccoli with the remaining cheese.
Fold dough in half over the broccoli and cheese filling. Seal edges with tines of a fork. Using your hands, gently scoop up the calzone and transfer it to the baking sheet. Brush with remaining olive oil.
Cook for about 20 minutes, or until golden brown.
Allow the calzone to rest for at least five minutes before cutting. Makes at least 8 servings. Serve with fruit and milk for a balanced meal.
If there’s any leftover, warm for about 7 minutes in a 300˚F oven, or for about 30 seconds in the microwave. The oven is better, but I’m usually in too much of a hurry to wait!
Here’s the nutrition information using regular pizza dough. Whole wheat pizza dough will increase the fiber. Use reduced-fat cheddar cheese, such as Cabot Sharp Light Cheddar (no, they are not a client), to reduce calories and fat. (Serves 8)
22 grams fat
825 milligrams sodium
32 grams carbohydrate
5 grams fiber
22 grams protein
460 milligrams calcium