Garlicky Calzone small

Garlicky Calzones with Broccoli Rabe and imported Provolone

Julie Hartigan of Cooking w/Julie
Calzones are one of our favorite ways to enjoy warm, melted, imported cheeses! All the perks of crowd-pleasing pizza and just as easy to make, but with more room for delicious fillings. Our version features tender garlicky broccoli rabe and a flavorful mix of melted imported Provolone, Mozzarella, and Parmesan. Enjoy these dipped in marinara for dinner or as an unexpected party dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Italian
Servings 2 people


  • 1 TB olive oil
  • 1 TB minced garlic
  • 1/2 tsp hot pepper flakes
  • 1 bunch broccoli rabe thick stalks trimmed, rinsed and chopped
  • 1/2 tsp kosher salt
  • 1 cup shredded imported Provolone
  • 1/2 cup shredded mozzarella cheese
  • 2 TB grated imported Parmesan
  • 1 lb pizza dough
  • Fresh oregano or basil for garnish
  • Marinara sauce for serving


  • Preheat oven to 450 degree. Divide dough in half and gently shape into a 12” circle on a floured surface. Transfer to a greased baking pan. Heat olive oil over medium heat in a large saute pan and cook garlic and hot pepper flakes for 1 minute. Add broccoli rabe and cook for 4-5 minutes, tossing with tongs until wilted. Combine cheeses in a medium bowl and stir in broccoli rabe. Divide evenly into center of dough circles. Wet edges of dough with water, fold over into a semicircle, and use your fingers to pinch dough closed. Bake for 10-15 minutes or until golden brown. Serve garnished with chopped fresh herbs and optional marinara for dipping.
Keyword broccoli rabe, calzone appetizer, garlicky calzones, Imported Provolone cheese