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Dairy
Easy
1 Hour, 10 Minutes
Diets 
Usually on Thursday nights I make pizza. These calzones were a welcome, popular change. I felt that two different types of fillings were important because there was really something to appeal to everyone. (Because I left the shallots in rings, I was also able to make an onion-less broccoli and cheese version to appeal to the kids in the middle.)
2 to 3 pounds pizza dough
1/2 (24-ounce) bag Beleaves Frozen Chopped Broccoli
2 large shallots or 1 red onion, very thinly sliced
salt, for sprinkling
pepper, for sprinkling
garlic powder, for sprinkling
shredded mozzarella or cheddar cheese
1 cup shredded mozzarella
1/4 cup Gefen Light Mayonnaise
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 cubes Dorot Gardens Frozen Basil, optional
Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
Prepare the fillings: To prepare the broccoli filling, spread broccoli and shallots on a baking sheet and sprinkle with spices. Spray with cooking spray. Bake for 20 to 25 minutes. To prepare the cheese filling, combine all ingredients.
Take a piece of dough the size of a tennis ball and flatten it into a circle using your hands. Repeat, depending on how many calzones you wish to prepare. You can do this in the air; you don’t need a rolling pin or surface. Place dough circles on prepared baking sheets.
To fill broccoli calzones, place broccoli/shallots on one side. If you are using full florets and not chopped broccoli, you can cut up the florets first. Top liberally with cheese. Fold over the other side and pinch closed very well (you don’t have to make it fancy like a sambousak as shown in the photo. A simple pinch is perfectly fine).
Brush with egg and sprinkle with sesame seeds. Bake about 20 minutes, until tops are nice and golden. Serve immediately.
Photo by Chana Rivky Klein
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