Lunch: Meatball Calzones with Broccoli and Provolone

Recipe by Woman's Day Kitchen If you have leftover meatballs from last night's pasta (or are just looking for a new way to use the crowd-pleasing dish) then try this twist, which calls for stuffing juicy meatballs, veggies, and cheese into a chewy pocket

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Meatball Calzones with Broccoli and Provolone

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

1 large egg
kosher salt
Pepper
1 clove garlic
1/2 c. chopped fresh flat-leaf parsley
1/4 c. fresh bread crumbs
1/2 lb. ground beef
1/2 lb. Italian sausage
1/2 bunch broccoli rabe
all-purpose flour
1 lb. pizza dough
1/4 c. sweet red cherry peppers (such as Peppadews)
4 oz. provolone
olive oil
marinara sauce

Instructions

Heat broiler. Line a rimmed baking sheet with nonstick foil. Line a second baking sheet with parchment.
In a large bowl, whisk together the egg, 2 tablespoons water and 1/2 teaspoon each salt and pepper. Stir in the garlic and parsley, then the bread crumbs. Let sit for 2 minutes. Add the beef and sausage and mix to combine.
Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the foil-lined baking sheet. Broil until cooked through, 6 to 8 minutes.
Meanwhile, bring a large pot of water to a boil. Add 2 teaspoons salt, then the broccoli rabe, and cook until just tender, 3 to 4 minutes. Drain, squeezing out excess water. Transfer to a cutting board and roughly chop.
Reduce oven temperature to 425 degrees F. On a lightly floured surface, shape the dough into four 8-inch rounds. Dividing evenly, top half of each round with the meatballs, broccoli rabe, cherry peppers, and provolone. Fold the dough over the filling and pinch the edges to seal. Place on the parchment-lined baking sheet and brush with the oil. Bake until golden brown, 20 to 25 minutes. Serve with the marinara sauce for dipping, if desired.

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