Pizza dough (use half of one of these recipes)
2 Tbsp tomato sauce
1 chicken breast, cooked
1 cup broccoli, cooked al dente
1 cup cheese
Egg wash (1 egg + 1 Tbsp water)
Prepare the dough according to one of my previous recipes for pizza. When the dough is ready, roll it using a rolling pin almost in the same way as if you were making a pizza. The only difference here is that we want it to be thin all the way around; including the edges (here we don’t want the cornicione).
In the center of the calzone, spread the tomato sauce, and then alternately put in the chicken and the broccoli. Add the grated cheese (I used Jarlsberg cheese) and close, folding the dough in half. To be sure that it won’t open, brush the edges with egg wash when closing the dough. Then crimp with your fingers in a free-style decorative way. Brush the top of your calzone and bake it in a 400 F pre-heated oven for about 30 minutes until golden brown.
Just as with pizza toppings, you don’t want to use warm or hot fillings on your dough before cooking it. It will distort the final rising process.
I used salted water when cooking the broccoli, and the chicken was already salted too, so it wasn’t necessary to add more salt.