1 pound whole-milk mozzarella cheese or part-skim, shredded (4 cups)
2 cups medium-chopped cooked chicken (1 pound)
1/2 cup pesto, homemade or store-bought
Table salt and ground black pepper
Flour for the counter
2 pounds pizza dough (enough for about two pizzas)
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 1/4 inch thick. Following the photo, mound half of the filling onto one side of the dough, leaving a 1-inch border along the edges.Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
3. Transfer the calzones to a baking sheet. Use a sharp knife to cut 5 slits diagonally across the top of each calzone. Bake until golden, about 15 minutes.
Recipe Source: adapted from Cook's Illustrated Family Cookbook