Broccoli Calzones
2 tablespoons cornmeal
1 tablespoon olive oil
4 large shallots, sliced
8 ounces broccoli florets, cut 1/2″ pieces
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh thyme
1/4 teaspoon salt and pepper
1/4 cup water
1 large egg
2/3 cup ricotta cheese
2/3 cup diced mozzarella
2 tablespoons Parmesan cheese
1 recipe whole wheat pizza dough
Preheat the oven to 450ºF. Sprinkle baking sheet with the cornmeal and set aside. In a 10 inch nonstick skillet, heat 1 teaspoon of the oil over moderately low heat. Add the shallots and cook, stirring occasionally for 5 minutes, or until the shallots are golden brown. Stir in the broccoli, garlic, thyme, salt and pepper and cook for 1 minute. Raise the heat to moderately high, add the water, and cover. Steam the vegetables for 3 to 5 minutes or until the broccoli is just tender and the liquid has evaporated. If necessary, raise the heat and boil of the remaining liquid. Remove pan from the heat. Meanwhile, in a small bowl, combine the egg and the 3 cheeses.
Divide the pizza dough into 4 pieces. On a lightly floured surface, roll each piece with a rolling pin into an 8 inch circle. Spoon about 1/4 of the cheese mixture onto half of each round, leaving a 1 inch border. Top the cheese with 1/4 of the broccoli mixture. Brush the edge of the dough with water. Fold the other half of each circle over the filling and pinch the edges together to seal. Arrange the calzones on the prepared baking sheet and place the sheet in the lower third of the oven. Bake for 15 minutes or until the dough is golden brown. Brush the calzones with the remaining 2 teaspoons of oil. (Makes 4 servings)
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