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.
This is a good use for leftover broccoli; I actually doubled the amount called for, chopping it finely for less bulk and was still able to fit all of the filling in the dough. I used homemade whole-grain pizza crust that I had on-hand, chicken-apple sausage and subbed parmesan for the provolone as this was what I had. I preheated a pizza stone and slid the calzones onto it with a peel, and they baked for about 25 minutes for me. We ate these for breakfast but they could easily transition to lunch or dinner as well.
No advantage to re-working a can of thin-crust pizza dough; just unroll it and cut into four rectangles. Followed the filling proportions using hot turkey sausage, added a couple minced sun-dried tomato halves and Â¼tsp Italian seasoning. Served hot topped with c. 2tbs jarred pizza sauce and fresh basil. Side salad. Tasty.