Chicken and Broccoli Calzones

By Coppermouse

Ingredients

• 1 1/2 cups shredded mozzarella
• 1 cup ricotta cheese
• 1/4 cup shredded Parmesan cheese
• 2 cloves finely chopped garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 pounds frozen or fresh high-quality pizza dough (if frozen, thawed)
• 2 cups cooked broccoli florets (can also used thawed frozen florets)
• 2 cups cooked chicken, chopped
• Extra-virgin olive oil, for brushing
• Marinara sauce, for serving

Preparation

Step 1

In a medium bowl, combine the mozzarella, ricotta, Parmesan and garlic. Season with 1/4 teaspoon each salt and pepper.

Divide the pizza dough into 8 equal pieces. With floured hands, pull or stretch the dough into oval shapes, 8 inches long and 5 inches wide. If the dough resists, let it rest for 10 minutes. Place two heaping tablespoons of the cheese mixture over one half of the dough and spread, leaving a 1/2-inch border. Top with 1/4 cup broccoli and 1/4 cup chicken. Fold the other half of the dough over the filling and press to seal the edges. Repeat to make the remaining calzones.

Gently place the calzones on a parchment-lined baking sheet. Cover and refrigerate until ready to bake. (This can be done a day in advance.)

Preheat the oven to 400 degrees F. Brush the calzones with olive oil, and with a sharp knife, cut two slashes on top of each pastry. Bake in the oven until golden brown, 22 to 25 minutes. Serve hot with marinara sauce.