Prep: 10 min.

Cook: 20 min.

Serves: 4

Cost per serving: $1.49

1 1/2 cups broccoli florets

1 large clove garlic, minced

2/3 cup ricotta

4 oz. mozzarella, coarsely grated (1 cup)

1 large egg yolk

Salt and pepper

1 lb. frozen pizza dough, thawed

1 1/2 Tbsp. olive oil

1. Preheat oven to 450°F. Bring 1 inch of water to a boil in a small pot. Place broccoli in a steamer basket, place steamer basket in pot, cover and steam until tender, 4 to 5 minutes. Let cool slightly, coarsely chop, and place in a medium-size bowl. Stir in garlic, ricotta, mozzarella and egg yolk; season with salt and pepper.

2. Divide pizza dough into 4 portions and use a rolling pin to roll each into an 8-inch circle. Place a quarter of broccoli mixture in center of a round, fold dough in half, and then seal by rolling edges together toward center and crimping. Using a sharp knife, cut two small slits in top of calzone to let steam escape. Repeat with remaining dough and broccoli mixture. Brush calzones with olive oil.

3. Mist a large, rimmed baking sheet with nonstick cooking spray. Place calzones on baking sheet and bake in center of oven until golden and risen, 13 to 15 minutes. Serve immediately, with warm tomato sauce on the side for dipping, if desired.

PER SERVING: 559 Cal., 35g Fat (14g Sat.), 112mg Chol., 4g Fiber, 25g Pro., 37g Carb., 1,063mg Sod.

Kitchen tips

Switch cheeses. Try a smoked mozzarella or shredded pepper Jack cheese for a different flavor.

Swap the veggies. Try these calzones with chopped spinach or carrots, or add some sliced ham.

Try another trattoria-style meal

Sausage and Roasted Pepper Pasta

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