Little Cheese and Broccoli Calzones

Bring some fun into lunch with these little cheese and broccoli calzones. Nourishing, tasty, and portable, they are great hot out of the oven or packed up in a lunch box to go.


  • 1/2 cup small curd cottage cheese
  • 1 cup chopped broccoli florets (small bite-size piece)
  • 2/3 cup coarsely grated sharp Cheddar Cheese
  • Pinch salt plus more for finishing the calzones
  • Black pepper
  • 4 Flatout FoldIts
  • Olive oil


  1. Preheat oven or toaster oven to 400 degrees F.
  2. Put the cottage cheese into a fine mesh strainer or colander for a couple of minutes to drain off any visible liquid.
  3. Meanwhile, steam the broccoli until just tender. Set on a dish towel to absorb any liquid and transfer to a medium bowl. Add the cottage cheese, Cheddar, pinch of salt, and a few grinds of black pepper. Stir.
  4. Lay the Flatout Foldits on your work surface. Spoon the broccoli mixture onto the center of the bottom of each Foldit, leaving a 1/2-inch border around the edge.
  5. Dip a finger in water and moisten the perimeter of the Foldit around the broccoli mixture. Lift the top of the Foldit to cover the broccoli so the seams of the two sides match up. Use the tines of a fork to press very firmly down around the perimeter of the bread so the sides seal up. You can be pretty aggressive here to make sure you've got a good seal.
  6. Lightly brush the top of each calzone with olive oil. Add a tiny sprinkle of salt to the surface of the bread. Pierce the surface of the bread in a few places with the tip of a small knife
  7. Put calzones on a baking sheet and bake until they turn crusty and nicely browned, about 15 minutes.
  8. Remove from the oven and immediately transfer to a baking rack to cool (this will keep the calzones crisp, especially if liquid has oozed out during cooking).
  9. Serve when cool enough to handle or pack into a lunch box for later.