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.