Preparation of Broccoli Calzones

• Drain the mozzarella from its preserving liquid, cut it into pieces, and let it drain in a colander.
  Wash the cherry tomatoes and dice them, also place them in a colander, salt them, and let them drain well.
  Clean the broccoli: cut the florets, wash them, and cook them in salted boiling water for a few minutes to soften them, then drain.

• Heat a drizzle of oil in a large pan, let the garlic brown, add the drained, chopped florets.
  Cook for five minutes, salt, turn off the heat, and let cool.
  Roll out the pizza dough on a floured work surface to a thickness of 1/4 inch and use a 4-inch cookie cutter to cut out circles.

• Fill half of each circle with a spoonful of broccoli, some diced tomatoes, and some mozzarella pieces, finishing with a drizzle of extra virgin olive oil. Fold the uncovered half over the filling, matching the edges, and press first with your fingers, then with the tines of a fork to seal them well, so they don’t open during baking.
  Place the calzones thus created on a baking sheet lined with parchment paper, brush their surface with a little oil, and bake in a preheated static oven for about fifteen minutes, until golden brown.
  Remove from the oven and serve immediately, your broccoli calzones hot.

  Chez Bibia