Week 46, Recipe 3: Pepperoni & Broccoli Calzones

NOTES

• Recipe modified from allrecipes.com
• This is the second recipe with broccoli this week - I finally got some from our garden!
• These freeze well so double the recipe if you want! Stuff and freeze calzones on a cookie sheet for 30 minutes - 1 hour. Remove, place in ziplock and freeze until ready to use. To cook, remove from freezer and thaw for a day in the fridge or at room temp for several hours then bake as directed below.

INGREDIENTS

• 1 head fresh broccoli, cut into large pieces
• 1 c. Italian blend cheese or a mixture of shredded provolone and mozzarella
• 1/4 c. grated Parmesan
• 1 clove garlic, minced
• 1/2 - 1 c. Pepperoni, diced
• 1 tbsp olive oil
• 1 recipe pizza dough (1 of my pizza dough recipes will make 4-6 calzones, depending on the size you want)
• Marinara or Ranch sauce, for dipping

DIRECTIONS
1. Cook or steam broccoli for about 5 minutes or until tender but not mushy. Drain and chop into smaller pieces. Place in a large bowl with cheeses, garlic, pepperoni, olive oil, salt and pepper to taste.
2. Roll out dough on a lightly floured surface into a  large rectangle. Divide into 4 or 6 equal rectangular pieces.
3. Place filling in a strip on one side of each rectangle and flatten with a spoon. Fold dough over filing and seal by pressing the tines of a fork around the seam. Prick top of cazlones with the tines of the fork to allow for the steam to escape.
4. Bake on a greased baking sheet at 425 for about 15-20 minutes or until golden brown. Serve with dipping sauce.