Categories: Meals
Ingredients
- 2 Puff Pastry Dough Squares
- 3 oz. Broccoli Florets
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 1 Shallot
- 2 oz. Shredded Cheddar Cheese
- 1/2 oz. Dijon Mustard
- ⅗ oz. Butter
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Refrigerate puff pastry until ready to use.
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Coarsely chop broccoli. Hold romaine heart at root end and chop coarsely. Halve tomatoes. Peel and halve shallot. Slice thinly.
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Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli to hot pan. Stir occasionally until tender and lightly charred, 3-5 minutes. Transfer broccoli to a mixing bowl. Add cheese, Dijon, ¼ tsp. salt, and a pinch of pepper. Thoroughly mix until combined. Wipe pan clean and reserve.
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Remove puff pastry from refrigerator and remove any paper between sheets of puff pastry. Place on a clean work surface. Scoop half the filling onto dough center, leaving ¼" border. Fold pastry over. Using a fork, crimp and press dough edges together. Repeat with second piece of puff pastry and remaining filling. Pierce top of each calzone with fork three times.
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Place calzones on prepared baking sheet and spray tops with cooking spray and season with a pinch of salt. Bake in hot oven until golden brown and crispy, 16-22 minutes. While calzones bake, make vinaigrette.
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Return pan used to cook broccoli to medium heat and add butter to hot pan. Allow butter to melt. Continue cooking until butter begins to smell nutty and turns golden brown, 2-3 minutes. Butter browns shortly after it stops sizzling, so listen closely for when it’s ready. Transfer browned butter to another mixing bowl with 2 tsp. olive oil. Whisk until thoroughly combined. When calzones are done, add lettuce, tomatoes, shallot (to taste), and a pinch of salt and pepper to bowl with vinaigrette. Toss to combine. Plate dish as pictured on front of card, halving calzones if desired. Bon appétit!