2 tbsp (30 mL) mayonnaise
2 tsp (10 mL) Dijon mustard
1 cup (250 mL) fresh broccoli florets (about 2 oz/60 g)
1 8-oz (250-g) slice smoked deli ham (about ½ in./1 cm thick)
1/2 small onion
8 oz (250 g) Swiss cheese, grated, divided
1 tbsp (15 mL) vegetable oil, divided
2 pkg (13.8 oz/283 g each) refrigerated pizza crust
1 oz (30 g) Parmesan cheese, grated
1. Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper. With Utility Knife, cut broccoli into small florets; dice ham. Using Food Chopper, coarsely chop onion. Grate Swiss cheese with Ultimate Mandoline fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
2. Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef’s Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
3. Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane Adjustable Fine Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 8 servings