Ingredients: 1 tablespoon olive oil 2 packages of frozen chopped broccoli, thawed 4 cloves garlic, chopped Flour, for rolling dough 2 balls of pizza dough 1 cup ricotta cheese 1/2 cup grated Parmesan/Roomy cheese 2 1/2 cups shredded (6 ounces) part-skim mozzarella cheese Coarse salt and ground pepper Prepared tomato sauce 1 medium red onion, finely chopped Directions: 1. In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli and garlic. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool. 2. Preheat oven to 200 degrees; Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.) 3. Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone. 4.Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed. 5. Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.