Calzones to the dinner rescue! The broccoli here is precooked, meaning you won’t end up with tough little trees up inside their pizza-dough balloons. Add sauce and cheese, then act like you’re in art class when you seal, crimp, and twist the calzones into half-moons ready for baking.
- 1 (10-ounce) package frozen broccoli florets, fully thawed
- Kosher salt and freshly ground black pepper
- All-purpose flour, for rolling
- 1 pound store-bought pizza dough, thawed and ready for action if frozen
- 1 cup shredded mozzarella cheese
- ½ cup finely grated Parm
- 1 cup store-bought marinara sauce
- ½ teaspoon chili flakes
- ¼ cup chopped fresh basil
- Extra virgin olive oil, for brushing
- Prepared pesto, for serving
Place a heavy baking sheet in the oven and preheat to 500°F. Cut two 6 x 10-inch pieces of parchment and reserve. Squeeze the broccoli of any excess moisture and season with salt and pepper.
Lightly flour a work surface and divide the dough into two equal-sized balls. Roll each ball into a 9-inch circle. Sprinkle each with ½ cup of the mozz, centered about 3 inches from the border of the dough.
Sprinkle the Parm on top of the mozz, the broccoli on top of the Parm, and finally the sauce on top of the broccoli. Sprinkle with chili flakes and basil.
Fold one half of the calzone over to form a half moon, Starting at one end, fold the dough over itself into a rope, and keep folding and twisting, sealing as you go, until the calzone is sealed.
Gently lift each calzone onto a piece of parchment, brush with olive oil, and season with salt and pepper.
Use a paring knife to pierce three half-inch slits into the top of each calzone. Transfer the calzones to the baking sheet and bake until the calzones are golden, 17 to 18 minutes. Remove from the oven, cool slightly, and serve with pesto.