Broccoli Chicken Calzones

America’s Test Kitchen

2 (10-ounce) packages frozen broccoli spears, thawed and chopped medium

1 pound whole milk mozzarella, shredded (4 cups)

2 cups chopped cooked chicken

½ cup pesto

salt and pepper

2 pounds pizza dough*

1 tablespoon extra-virgin olive oil, plus extra for oiling the baking sheet

*Use either homemade dough, or two 16 ounce bags of fresh store-bought dough (or two 12-ounce pop-up canisters).

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pat the broccoli dry, then toss with the mozzarella, chicken and pesto. Season with salt and pepper to taste.

2. On a lightly floured counter, roll out half the dough to a 12-inch round, about ¼ inch thick. Mound the filling onto one-half of the dough, then brush the edges of the dough with water and fold the other half of the dough over to cover the filling. Press the edges firmly to seal, then transfer the calzone to an oiled baking sheet. Repeat with the remaining dough and filling.

3. Transfer the calzones to an oiled baking sheet. Use a sharp knife to cut 5 slits diagonally across the top of each calzone. Brush the oil over the tops. Bake until golden, about 15 minutes.

Note: This makes a lot, you may want to halve the recipe unless you want a lot of leftovers.