Assemble the calzones the night before, cover and refrigerate. The next morning, just follow the baking instructions; in about half and hour, you'll be ready to run out the door with an easy-to-eat handheld breakfast.
2/3 cup chopped broccoli florets
2/3 cup (about 3 1/2 ounces) diced chicken and sun-dried tomato sausage (such as Gerhard's)
1/2 cup part-skim ricotta cheese
1/4 cup (1 ounce) shredded sharp provolone cheese
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust dough
Olive oil-flavored cooking spray
How to Make It
Preheat oven to 350°.
Steam broccoli, covered, 3 minutes or until tender.
Combine broccoli, sausage, ricotta, provolone, and black pepper in a bowl. Divide pizza dough into 4 equal portions on a lightly floured surface; cover and let rest for 10 minutes. Shape each piece into a ball. Roll each ball into a 6-inch circle. Place about 1/3 cup sausage mixture on half of each circle, leaving a 1/2-inch border. Fold the pizza dough over the sausage mixture until the edges almost meet. Bring the bottom edge over the top edge; crimp edges of dough with fingers to form a rim.
Place the calzones on a baking sheet coated with cooking spray. Pierce tops with a fork. Lightly spray the tops with cooking spray. Bake at 350° for 35 minutes or until golden brown.