America's Test Kitchen
This recipe makes two
2 (10 ounce) packages frozen broccoli spears, thawed and chopped medium
4 cups shredded Mozzarella
2 cups medium-chopped cooked chicken (1 pound)
1/2 cup Pesto
Salt and Pepper
Flour for the counter
2 pounds pizza dough
1 TBSP EVOO
Coarse or Kosher salt...optional
1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat broccoli dry then toss with the mozzarella, chicken and pesto. Season with salt and pepper to taste.
2 On a lightly floured counter, roll out half the dough to a 12-inch round, about 1/4 inch thick. Mound half the filling onto one side of the dough, leaving a one inch border. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
3. Transfer the calzones to an oiled baking sheet. Use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of each calzone. Brush the oil over the tops and sprinkle with coarse salt if using. Bake until golden, about 15 minutes.