Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 6
- 6 slices bacon
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) frozen chopped broccoli, thawed
- 1/2 cup ricotta cheese
- 1 tablespoon Dijon mustard
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 (13-ounce) tubes refrigerated pizza dough
- 1 (8-ounce) can pizza sauce
- 1/4 cup chili sauce
Add olive oil to skillet; cook onion and garlic until tender, about 5-6 minutes. Add broccoli to skillet; cook and stir until liquid evaporates. Remove from heat and transfer to large bowl; let cool 15 minutes.
Stir ricotta cheese, mustard, provolone, and mozzarella cheeses into broccoli mixture; add bacon.
Unroll dough; divide each tube into three pieces. Roll out each piece into an 8" circle. Divide broccoli mixture among dough circles. Fold over dough to completely enclose filling; seal edges. Cut small slits in top of calzones.
Preheat oven to 400 degrees F. Place calzones on two greased baking sheets. Bake for 25-35 minutes until crust is golden brown. While calzones are baking, combine pizza sauce and chili sauce in small pan; heat until steaming.
Serve calzones with warm sauce.