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Ham, Cheese and Broccoli Calzone

Ham, Cheese and Broccoli Calzone
 
Yield:
32 servings, one calzone each

Ingredients

Ingredients Weights Measures
OSCAR MAYER Ham Bulk Water Added, chopped 4 lb. 2 qt.
KRAFT CHEDASHARP Pasteurized Process American Cheese Shreds 2 lb. 2 qt.
fresh broccoli, blanched, cooled and chopped 2 lb. 2 cups
eggs 8 oz. 4 each
cold water - 4 tsp.
frozen Pizza Dough circles (7 inch), thawed - 32 each

Directions

MIX ham, cheese and broccoli.

FOR each serving: Beat eggs and water with wire whisk to make egg wash. Brush around edge of 1 of the dough circles. Spoon 1/2 cup of the ham mixture onto half of the dough circle; fold dough over filling. Press together edges of dough with fork to seal; brush top with some of the remaining egg wash. Cut three small slits in top of dough to vent. Place in shallow baking pan.

BAKE in 350°F-convection oven for 12 min. or until crust is golden brown and filling is heated through.

Kraft Kitchens Tips

Make Ahead
When making large quantities of calzones, prepare filling up to 24 hours ahead of time. Cover tightly and refrigerate until ready to use.
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