Calzone

Adapted from Dawn Wise's Online Cookbook

Dough:

Use the Last Minute Pizza Crust recipe.  It is very good for this, and will use about half the calzone filling per recipe.

Filling: 

1 lb. ricotta cheese 
2 cloves garlic, crushed
1/2 cup onion, minced
1 lb. chopped steamed broccoli
2 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons butter
salt and pepper to taste
dash nutmeg

To make the filling: In a medium skillet, sauté the onions and garlic in butter until soft.  In a bowl, combine all ingredients and mix well.  Add salt and pepper to taste.  Place filling in two freezer bags, label and freeze. 

To assemble: Remove the filling from freezer the night before and allow to thaw.  Prepare Last Minute Pizza Crust, and preheat the oven to 400 degrees.  Divide the dough into two equal pieces and roll out to 1/4 inch thick.  Put about half the filling on each crust, fold over and seal the edges.  Slash the tops to vent and bake for about 20 to 25 minutes.  Serve with tomato sauce (spaghetti sauce or pizza sauce) over the top.  Yummy.