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Broccoli Pesto Calzones Recipe


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     Broccoli Pesto Calzones

Category   Entrees - Maindishes
Sub Category   Vegetarian

Cornmeal for dusting
1/2 pizza dough recipe rolled into 2 large or 4 small circles
Olive oil for brushing crust
1/4 to 1/2 cup bottled or homemade pesto
2 cups frozen broccoli florets
1 cup grated soy or dairy mozzarella cheese (or crumbled firm tofu)
1 cup bottled pasta sauce
1/2 cup pine nuts (optional)
1/8 tsp crushed red pepper flakes
Dried or fresh basil for garnish

Preheat oven to 450. Dusy a baking pan with cornmeal and place dough circles on baking pan. Brush dough with olive oil. Spread a thin layer of pesto on entire crust, except edges.
In a bowl, combine remaining ingredients except basil, to make the filling. Place the filling on half of each dough cricle, dividing filling among the calzones.
Form the calzone by lifting the uncovered half of the dough and folding it over the filled side, pressing the clean edge frimly together. Roll the edege to make a seal. Brush the calzones with olive oil, make a few small air slits on each with a knife, and bake for 15 to 20 minutes or until curst is golden brwon. Brush with olive oil halfway though the baking.
When calzones are finished, sprinkle with basil as a garnish and let sit for a few minutes before seving. Makes 2 large or 4 smalller calzones.

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