Mushroom and Broccoli Calzone

Preheat your oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and chopped broccoli florets. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Add the minced garlic and diced onion to the skillet. Cook for an additional 2-3 minutes, or until the onion is translucent.

Remove the skillet from the heat and stir in the shredded mozzarella cheese until well combined.

On a lightly floured surface, roll out the pizza dough into a large rectangle, about 12x16 inches. Divide the dough into 4 equal pieces.

Place a quarter of the mushroom and broccoli mixture onto the center of each dough piece. Fold the dough over the filling, creating a half-moon shape, and crimp the edges with a fork to seal.

Brush the tops of the calzones with the beaten egg mixed with 2 tablespoons of water. This will help create a golden-brown crust.

Bake the calzones in the preheated oven for 18-20 minutes, or until the crust is golden brown and crispy.

Serve the warm calzones with the marinara sauce on the side for dipping.