broccoli–cheddar cheese calzones

Makes 4 servings

Store-bought pizza dough to the rescue again! It’s what makes these impressive calzones completely doable and fun to assemble. For pointers on handling the dough, see “Working with Pizza Dough” (Chapter 4: Vegetarian Entrées). And if it’s frozen, let it thaw completely before you begin (check the package instructions). If you have any leftover filling, it makes a great baked potato topping or omelet filling.

1 tablespoon cornmeal or unbleached all-purpose flour

Vegetable oil spray or a drizzle of oil for the work surface

1 pound store-bought pizza dough, cut into quarters

1½ tablespoons olive oil

½ cup minced red or yellow onion

2 heaping cups chopped broccoli

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

¾ cup (packed) grated sharp Cheddar cheese

1. Adjust the oven rack to the center position and preheat the oven to 450°F. Sprinkle the cornmeal or flour onto a baking tray, and spread it into a thin layer.

2. Lightly spray a work surface (a clean countertop, a second baking tray, or a large wooden cutting board) with vegetable oil spray, or coat it with a slick of oil (about a teaspoon, spread around with a pastry brush or your hands). One at a time, place each of the 4 pieces of dough on the prepared surface and use your fingers to press and stretch them into 7-inch rounds that are about ¼-inch thick. If the dough wants to shrink back on you, let it rest for about 10 minutes and try again. Once you have stretched out all 4 dough rounds, let them rest while you proceed with the filling.

3. Place a large (10-to 12-inch) skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and cook, stirring occasionally, for about 3 minutes, or until it begins to soften.

4. Stir in the broccoli and salt, and cook, stirring occasionally, for about 8 minutes, or until the onion is golden and the broccoli is tender but not mushy. Remove the pan from the heat and let the vegetables cool for about 5 minutes. Then add the pepper and cheese, and stir until well combined.

5. Divide the filling into 4 equal portions (about ½ cup apiece). Place a portion of the filling on each of the dough rounds, keeping the filling to one side of the round and leaving a 1-inch edge. Use your fingers or a pastry brush to lightly moisten the edge of the round with a little water.

6. Carefully fold the unfilled half of the dough over the filling, and then press the edges tightly closed all around with a fork. (The fork will make a nice-looking edge.)

7. Transfer the filled calzones to the prepared baking tray. Put the tray in the oven and bake for 15 to 20 minutes, or until the calzones are golden brown all over. Serve them hot out of the oven.

GET CREATIVE

• Make this vegan by omitting the cheese. (You could slightly increase the broccoli.)
• Add up to 2 teaspoons yellow mustard or 1 teaspoon prepared horseradish to the filling. Or just use prepared mustard (any kind) as a condiment at the table, for spreading on the calzones or using as a dip.
• Warm about a cup of Homemade Italian Tomato Sauce (Chapter 3: Pastas) or a good commercial pasta sauce and ladle some over each calzone when serving. Sprinkle with grated Parmesan.
• Sauté a cup of sliced mushrooms along with the broccoli.
• Beat an egg with 1 tablespoon water and brush the mixture lightly over the calzones before putting them in the oven. This egg wash will give them a beautifully shiny golden brown appearance.

green pea and feta quiche

Makes 4 to 6 servings

Quiche isn’t at all difficult or time-consuming to make, and using a frozen pie crust makes it even easier. Look for the “deep-dish” kind of crust. There’s no need to defrost it first; just fill it, still frozen, and put it right in the oven to bake. The fresh mint in (and on) this quiche—a classic complement to the flavors of both peas and feta—really makes it special. The best kind of peas to use here are the small ones called “petit pois” or “tender tiny peas.” You’ll find them in the frozen foods section of most supermarkets. Buy them in bags rather than boxes, so you can use just what you need.

 1½ cups frozen green peas (about half a 1-pound bag)

1 small bunch fresh mint

¾ cup (packed) crumbled feta cheese

One unbaked 9-inch deep-dish pie crust

6 large eggs

¾ cup milk

1 tablespoon unbleached all-purpose flour

1/8 teaspoon salt

Freshly ground black pepper

2 scallions (white and tender green parts), finely minced

1. Adjust the oven rack to the center position and preheat the oven to 375°F.

2. Put the peas in a colander and run them under room-temperature water for about 30 seconds to defrost. Turn the water off, give the colander a shake, and then leave it in the sink for a few minutes to drain.

3. Pull about 10 mint leaves from the bunch, and cut them into thin strips with a sharp knife. Set aside the rest of the bunch for garnishing.

4. Scatter the crumbled feta into the pie crust. Shake the peas in the colander a couple more times, then dump them into the crust on top of the cheese. Tilt and gently shake the pie pan a few times to evenly distribute the peas.

5. In a medium bowl, whisk together the eggs, milk, flour, salt, and a few grinds of black pepper. Stir in the scallions and the mint strips.

6. Pour the egg mixture carefully over the feta and peas, filling the crust right up to the top. (If there’s any extra, you can save it to add to your scrambled eggs for tomorrow’s breakfast.)

7. Carefully transfer the pie to a foil-lined baking tray (which will catch any filling that might overflow during baking, saving you possible oven cleanup), and slide the tray into the oven. Bake for about 1 hour, or until the crust is golden, the filling is puffed up, and the surface feels tender but solid when you (carefully) touch it with a fingertip. If the edges of the crust become too dark before the hour is up, cover the quiche very loosely with foil to protect it.

8. Remove the tray from the oven and let the quiche rest for 10 minutes before serving. During this time, cut the remaining mint leaves into thin strips to sprinkle over each serving. Serve hot, warm, or at room temperature.

GET CREATIVE

• Drain and chop a few marinated roasted peppers or sun-dried tomatoes and add these along with the scallions.
• Accompany this with sliced tomatoes drizzled with olive oil and sprinkled with coarse salt and oregano. Or serve it with a big salad; Greek Salad (Chapter 2: Salads) is a particularly good match.