Broccoli-Cheese Calzones

Ingredients

• 1 cup broccoli florets 
• 0.3 teaspoon pepper red crushed
• 0.3 cup flour gluten-free red all-purpose (such as Bob's Mill)
• 1 cup mushrooms sliced
• 1 teaspoon olive oil 
• 4 ounces part-skim mozzarella cheese shredded
• 16 ounce pizza crust dough fresh gluten-free frozen thawed (such as Gillian's)

Equipment

• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 37
2. Line a baking sheet with parchment paper. Set aside.
3. Heat a large nonstick skillet over medium-high heat.
4. Add oil, swirling to coat pan.
5. Add broccoli, mushrooms, and red pepper; saut 5 minutes or until lightly browned and moisture evaporates.
6. Remove from heat.
7. Cut dough into 4 equal portions.
8. Roll 1 portion into a 6-inch circle on a work surface sprinkled with 1 tablespoon flour. Repeat procedure with remaining dough and flour.
9. Spoon 1/4 cup vegetable filling into center of each circle; sprinkle each with 1/4 cup cheese.
10. Brush edges of dough with water; fold dough in half over filling, pressing firmly to seal.
11. Place calzones on prepared baking sheet; coat tops with cooking spray.
12. Bake at 375 for 15 minutes or until crust is golden brown. Cool slightly, and serve with warm pizza sauce, if desired.
13. Beef Calzones variation: Replace the vegetable filling with a meaty version. Starting with step 3, cook 1/2 pound ground sirloin, 1/2 cup chopped onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 2 minced garlic cloves in a large nonstick skillet over medium-high heat 5 minutes, stirring to crumble beef.
14. Drain. Continue the recipe starting with step CALORIES 483; FAT 7g (sat 8g, mono 5g, poly 7g); PROTEIN 1g; CARB 8g; FIBER 4g; CHOL 37mg; IRON 4mg; SODIUM 465mg; CALC 22mg