Jason’s homemade brocolli calzones

This is a recipe by Jason, a Syracuse attorney known on Twitter as @jaseface1. I'm not usually a recipe kinda guy, but I'll mix it up and give it a shot when I get back into the starches in a few weeks.

1 package active dry yeast
1 cup warm water
2 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella
1/2 cup fresh broccoli
1 tablespoon dried basil leaves (optional, i have a plant so i use some)
1 egg (also optional)

Dough: In a bowl, dissolve the yeast in water. Add the oil and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Filling: While dough is rising, combine the ricotta cheese, mozzarella cheese, broccoli and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

Preheat oven to 350-375 degrees.

When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/filling.. fold over, securing edges by folding in and pressing. Brush the top of each calzone with egg (or olive oil) and place on a lightly greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 25-30 minutes. Serve hot.

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