Recipe courtesy of Chef Ethan Whitener, Executive Chef Memorial Mission Campus
1 1/2 cups broccoli florets
1 large clove garlic, minced
2/3 cup ricotta
4 ounces mozzarella, coarsely grated (1 cup)
1 large egg yolk
Salt and pepper
1 pound frozen pizza dough, thawed—or homemade
1 1/2 tablespoons extra virgin olive oil
Preheat oven to 450 degrees. Steam broccoli until tender, 4 to 5 minutes. Let cool slightly, coarsely chop, and place in a medium-sized bowl. Stir in garlic, ricotta, mozzarella and egg yolk; season with salt and pepper to taste.
Divide pizza dough into 4 portions and use a rolling pin to roll each into an 8-inch circle. Place a quarter of broccoli mixture in center of a round, fold dough in half, and then seal by rolling edges together toward center and crimping. Using a sharp knife, cut two small slits in top of calzone to let steam escape. Repeat with remaining dough and broccoli mixture. Brush calzones with olive oil.
Spray a large baking sheet with nonstick cooking spray. Bake calzones in center of oven until golden and risen, 13 to 15 minutes.
Serve immediately, with warm tomato sauce on the side for dipping (optional).