Broccoli–cheddar cheese calzones

Store-bought pizza dough to the rescue again! It’s what makes these impressive calzones completely doable and fun to assemble.  And if it’s frozen, let it thaw completely before you begin (check the package instructions). If you have any leftover filling, it makes a great baked potato topping or omelet filling.

INSTRUCTIONS:

1 tablespoon cornmeal or unbleached all-purpose flour
Vegetable oil spray or a drizzle of oil for the work surface
1 pound store-bought pizza dough, cut into quarters
1½ tablespoons olive oil
½ cup minced red or yellow onion
2 heaping cups chopped broccoli
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
¾ cup (packed) grated sharp Cheddar cheese

PROCEDURE:

1. Adjust the oven rack to the center position and preheat the oven to 450°F. Sprinkle the cornmeal or flour onto a baking tray, and spread it into a thin layer.
2. Lightly spray a work surface (a clean countertop, a second baking tray, or a large wooden cutting board) with vegetable oil spray, or coat it with a slick of oil (about a teaspoon, spread around with a pastry brush or your hands). One at a time, place each of the 4 pieces of dough on the prepared surface and use your fingers to press and stretch them into 7-inch rounds that are about ¼-inch thick. If the dough wants to shrink back on you, let it rest for about 10 minutes and try again. Once you  have stretched out all 4 dough rounds, let them rest while you proceed with the filling.
3. Place a large (10-to 12-inch) skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and cook, stirring occasionally, for about 3 minutes, or until it begins to soften.
4. Stir in the broccoli and salt, and cook, stirring occasionally, for about 8 minutes, or until the onion is golden and the broccoli is tender but not mushy. Remove the pan from the heat and let the vegetables cool for about 5 minutes. Then add the pepper and cheese, and stir until well
combined.
5. Divide the filling into 4 equal portions (about ½ cup apiece). Place a portion of the filling on each of the dough rounds, keeping the filling to one side of the round and leaving a 1-inch edge. Use your fingers or a pastry brush to lightly moisten the edge of the round with a little water.
6. Carefully fold the unfilled half of the dough over the filling, and then press the edges tightly closed all around with a fork. (The fork will make a nice looking edge.)
7. Transfer the filled calzones to the prepared baking tray. Put the tray in the oven and bake for 15 to 20 minutes, or until the calzones are golden brown all over. Serve them hot out of the oven.

Serves 4