Tag Archives: broccoli

Whole Wheat Broccoli Cheese Hand Pies

Broccoli cheese calzone is a regular on the dinner menu in my house because it’s easy to make, takes just three ingredients, and everyone likes it. Check, check and check! In fact, I make the large calzone so often that I thought it was high time to shake it up. The result: Whole Wheat Broccoli Cheese Hand Pies. More fun, and even better for you. And perfect for a Meatless Monday meal!

Whole Wheat Broccoli Cheese Hand Pies are fun to eat, and good for you, too!

The recipe is really not a recipe at all.

All you need is 10 cups chopped, cooked 1-inch broccoli florets, 1 pound of whole wheat pizza dough, 16 ounces of sharp cheddar cheese (you can use pre-shredded cheese, block cheese cut into thin slices, or a mixture), and 3 teaspoons olive oil, which is optional.

That’s it!

Heat the oven to 400˚F. Line a large baking sheet with parchment paper.

On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut into 8, 7-inch circles.  I use an inverted bowl to do this. You may need to gather up the dough and roll it out again to make eight circles.

Place half the cheese on the rounds 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 hand pie from getting soggy.

Don’t worry about the cheese. Use whatever type you have on hand.

Top with the remaining cheese.

Fold the dough in half over the broccoli and cheese filling, and seal the edges with the tines of a fork. They’re messy, so no need to be super neat about the filling!

Gently place the hand pies on to the baking sheet. Brush with olive oil for a more golden glow, if desired.

Whole Wheat Broccoli Cheese Hand Pies are cute, a bit messy, and delicious!

Cook for 15 to 20 minutes or until golden brown.

Whole Wheat Broccoli Cheese Hand Pies are a portable feast. Pair leftovers with fruit for lunch.

3-Ingredient Broccoli Cheese Calzone

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.

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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.

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Cover the broccoli with the remaining cheese.

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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.

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Cook for about 20 minutes, or until golden brown.

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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.

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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)

Per serving:

399 calories

22 grams fat

825 milligrams sodium

32 grams carbohydrate

5 grams fiber

22 grams protein

460 milligrams calcium

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