package (10 ounces) frozen chopped broccoli, thawed and well drained
cup (8 ounces) BELGIOIOSO® Ricotta con Latte Cheese
cup (8 ounces) shredded BELGIOIOSO® Sharp Provolone Cheese
clove garlic, minced
teaspoon black pepper
cups marinara sauce
Grated BELGIOIOSO® Parmesan Cheese
Thaw bread dough; let rise according to package directions. Combine broccoli, BELGIOIOSO® Ricotta con Latte, BelGioioso Provolone Cheese, garlic and pepper. Punch down bread dough; turn out onto lightly floured surface. Divide into 4 equal pieces. Roll out each piece into 8-inch circle. Place about 1/4 cup cheese mixture on half of circle, leaving 1-inch border. Fold dough over to cover filling, forming semi-circle; press edges with fork tines to seal.
Beat egg and water in small bowl. Brush with egg mixture. Place on greased baking sheet. Bake at 350°F 30 minutes or until brown and puffed. Transfer to rack; cool 10 minutes. Heat marinara sauce until hot and pour over calzones. Top with BelGioioso Parmesan Cheese.