Things around our house have been only slightly crazy lately. I’ve fallen behind in my postings and I apologize for that. Hopefully, things will be returning to normal now and I will be able to get posts completed more regularly. Here’s the first in a series of Pampered Chef recipes that I’m slowly falling in love with. Their recipes are easy, most are inexpensive and I can’t say enough good things about them.
Ingredients 2 T. mayonnaise 2 t. Dijon Mustard 1 c. fresh broccoli florets 1 8-oz slice smoked deli ham 1/2 small onion 8 oz Swiss cheese, grated, divided 1 T. vegetable oil, divided 2 pkg (13.8 oz each) refrigerated pizza crust 1 oz Parmesan cheese, grated
Preparation Preheat oven to 450. Combine mayo and mustard in bowl and mix well. Cut broccoli into small florets, dice ham. Coarsely chop onion. Grate Swiss cheese. Combine broccoli, ham, onion and half of the Swiss cheese with the mayo-mustard mixture and mix well.
Lightly spray large cookie sheet with oil. Unroll one package of dough onto cookie sheet, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 inch of the edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping it to fit as dough is unrolled. Trim 1/2 inch off the sides of the dough and press edges to seal. Make 12 slits in the top of the dough to vent.
Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan and sprinkle over calzone when it comes out of the oven. Return the calzone to the oven and bake 2-3 minutes, or until the cheese is melted.