Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.
and grate on a microplane into bowl, then finely grate zest ofon top of each other and roll into a cigar shape. Slice leaves crosswise as thinly as possible . Add basil shreds to bowl., then scrape in roasted broccoli . Stir with a flexible spatula to incorporate.in a small bowl with a fork until no streaks remain.
Working one piece at a time, roll out dough on a clean dry surface to an 8" round. Brush a thin coating of egg wash around perimeter of dough. Spoon one-quarter of the cheese mixture onto one side of dough. Fold empty half of dough down over filling and press firmly all around edge to seal the two sides to form a half-moon shape. Press really firmly to prevent the calzones from opening during baking. Repeat with remaining pieces of dough and filling, transferring each to prepared sheet as they’re done, spacing evenly.Do a final crimp around each calzone: fold the outermost ½" of border back up and over itself, pinching like crazy to seal.
Bake calzones until dough is golden brown all over and bottom is well browned, 30–35 minutes. Transfer calzones to a wire rack. Poke a tiny hole with the tip of a knife into each calzone to let steam escape.
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