Broccoli and Potato Calzone: History and Origin
The calzone is a dish originating from Italy, specifically from Naples, where it was born as an alternative to traditional pizza. Its name derives from the Italian term "calzone," which means "pants" or "trousers," referring to the folded shape of this delicious stuffed pastry. Over time, the calzone has traveled the world and adopted multiple variants according to local ingredients and the tastes of each region.
In Latin America, depending on the country, the calzone may have different names and adaptations. In some places, it is simply known as "folded pizza" or "pizza turnover," while in others it retains the original Italian name. For example, in Mexico and Colombia, it is usually called "calzone," although with certain modifications to its fillings, while in Argentina and Chile the concept resembles a "giant turnover" made with pizza dough. This versatility makes it a nutritious and practical option in Latin American cuisine.
How to Prepare Broccoli and Potato Calzone
To prepare this exquisite recipe, first load the ingredients for the pizza dough into the machine according to the manufacturer's instructions.
Select the dough cycle and remove it when the dough has completed the second kneading.
While the dough is processing, prepare the filling for the calzone: place peeled and cubed potatoes in a saucepan with the desired amount of kosher salt and steam until tender.
As soon as the potatoes are tender, drain well and return to the saucepan to 'dry' for a couple of minutes.
Then, while still hot, add lemon juice, basil, oregano, and garlic to taste.
While the potatoes are steaming, place broccoli florets in a wide saucepan and sprinkle with kosher salt to taste.
Use a measuring cup to pour hot water over the broccoli, just enough to cover the bottom of the saucepan.
Cover the saucepan well. When the water begins to boil, turn off the heat immediately, without lifting the lid, and let the broccoli finish steaming for about 10 minutes.
When the bread machine completes the second kneading, remove the dough and divide it into 2 pieces, one slightly larger than the other.
Roll out the larger piece to fit the shape of your pizza peel or pan.
Preheat the oven to 450 degrees Fahrenheit.
Lightly spray the peel or pan with cooking spray and place the bottom dough on it.
Gently add the broccoli to the potato and herb mixture, being careful not to mash the broccoli.
Distribute the vegetables over the rolled-out dough on the peel or pan, leaving approximately 1 to 2 inches around the outer edge to fold over and seal.
Sprinkle low-fat cheese over the vegetables.
Roll out the smaller piece of dough into the same shape and place it over the potato and broccoli filling.
Lift the outer edges of the bottom dough and fold them over the top dough to form a seal all around the edge.
Bake in the preheated oven at 450 degrees, preferably on a pizza stone, for 15 minutes or until lightly golden.
Let cool for about 5 minutes before serving.
Serve warm prepared low-fat pasta sauce as a topping or accompaniment, if desired.
