Cheesy Vegetable Calzones

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Roughly chop the broccoli or cauliflower. Peel and roughly chop 2 cloves of garlic. Tear the mozzarella cheese into bite-sized pieces.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped broccoli or cauliflower; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the water has cooked off. Transfer to a large bowl. Add the torn mozzarella cheese, ricotta cheese, half the Italian seasoning, and half the lemon purée; stir to combine. Taste, then season with salt and pepper if desired. 

Lightly oil a sheet pan. Divide the dough into 3 equal-sized portions. Using your hands, gently stretch each portion into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Lightly drizzle the calzones with olive oil. Bake 16 to 18 minutes, or until golden brown. Transfer to a cutting board and let stand at least 2 minutes. 

While the calzones bake, wipe out the pan used to cook the broccoli. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the remaining chopped garlic; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomato sauce (carefully, as the liquid may splatter) and remaining Italian seasoning. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

While the calzones continue to bake, roughly chop the olives. Cut off and discard the root end of the lettuce; roughly chop the leaves. To make the dressing, in a large bowl, combine the fromage blanc, half the parmesan cheese, the remaining lemon purée, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Just before serving, add the chopped olives and lettuce to the bowl of dressing. Toss to coat. Taste, then season with salt and pepper if desired. Cut the baked calzones in half. Serve with the sauce and salad on the side. Garnish with the remaining parmesan cheese. Enjoy!