WHY THIS RECIPE WORKS The best calzone recipe should offer a satisfying balance of crisp, chewy crust and flavorful filling. Our easy-to-make filling features broccoli, mozzarella, and ricotta, with feta, Parmesan, and olive oil for richness and an egg yolk to thicken the mixture. We spread the filling onto the bottom halves of two rolled-out pizza rounds and brushed egg wash over the edges before folding the top halves over to seal. The calzones needed only 15 minutes in a very hot oven and a few minutes to cool. We like to make our own pizza dough; you can substitute 1 pound of store-bought pizza dough. Let the dough sit at room temperature while preparing the remaining ingredients and heating the oven, or it will be difficult to stretch. Serve with your favorite marinara or tomato pasta sauce.

Serves 4

TOTAL TIME: 1 hour (plus rising time)

INGREDIENTS

• DOUGH:
• 2 cups (11 ounces) plus 2 tablespoons bread flour, plus extra as needed
• 1⅛ teaspoons instant or rapid-rise yeast
• ¾ teaspoon salt
• 1 tablespoon extra-virgin olive oil
• ¾ cup warm water (110 degrees)

• FILLING:
• 10 ounces broccoli florets, chopped
• 6 ounces mozzarella cheese, shredded (1½ cups)
• 4 ounces (½ cup) whole-milk ricotta cheese
• 2 ounces feta cheese, crumbled (½ cup)
• 1 ounce Parmesan cheese, grated (½ cup)
• 1 tablespoon extra-virgin olive oil
• 1 large egg yolk, plus 1 large egg lightly beaten with 2 tablespoons water
• 2 garlic cloves, minced
• 1½ teaspoons minced fresh oregano
• ⅛ teaspoon red pepper flakes

• CALZONE:
• Egg wash (1 large egg lightly beaten with 2 tablespoons water)

INSTRUCTIONS

• DOUGH:

1. Pulse flour, yeast, and salt in food processor to combine, about 5 pulses.
2. With processor running, add oil, then water, and process until rough ball forms, 30 to 40 seconds.
3. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds dough is very sticky and clings to blade, add extra flour as needed.)
4. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute.
5. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours. (Alternatively, dough can be refrigerated for at least 8 hours or up to 16 hours.)

• FILLING:

1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Cut two 9-inch square pieces of parchment paper.
2. Microwave broccoli and 2 tablespoons water in large covered bowl until bright green and crisp-tender, about 5 minutes; drain well.
3. Combine broccoli, mozzarella, ricotta, feta, Parmesan, oil, egg yolk, garlic, oregano, and pepper flakes in now-empty bowl.

• CALZONE:

1. Press down on dough to deflate. Transfer to lightly floured counter, divide in half, and cover loosely with greased plastic wrap.
2. Press and roll 1 piece of dough (keep remaining piece covered) into 9-inch round of even thickness. Transfer to parchment square and reshape as needed. Repeat with remaining piece of dough.
3. Spread half of filling evenly over bottom half of each dough round, leaving 1-inch border at edge.
4. Brush edges with egg wash. Fold top half of dough over filling, leaving ½-inch border of bottom half uncovered.
5. Press edges of dough together, pressing out any air pockets in calzones.
6. Starting at 1 end of calzone, place your index finger diagonally across edge and pull bottom layer of dough over tip of your finger and press to seal.
7. Using sharp knife or single-edge razor blade, cut 5 steam vents, about 1½ inches long, in top of calzones.
8. Brush tops with remaining egg wash.
9. Transfer calzones (still on parchment) to rimmed baking sheet, trimming parchment as needed to fit.
10. Bake until golden brown, about 15 minutes, rotating sheet halfway through baking.
11. Transfer calzones to wire rack and discard parchment. Let cool for 10 minutes before serving.