Ingredients
2
teaspoons olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1/2
bag (16-ounce size) frozen chopped broccoli, thawed and drained
1/2
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
1/4
cup water
1
can (2 1/4 ounces) sliced ripe olives, drained
1
egg
2/3
cup ricotta cheese
2/3
cup shredded provolone cheese
1/2
teaspoon pepper
2
cans (10 ounces each) refrigerated pizza crust dough
Preparation
Heat oven to 425°. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
Stir in broccoli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives; remove from heat. Mix egg, cheeses and pepper.
Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons cheese mixture on each square to within 1 inch of edge. Top each with a rounded 1/4 cup broccoli mixture. Fold squares diagonally in half; pinch edges.
Bake on ungreased cookie sheet 15 minutes or until golden brown.
