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.
Randy Mayor; Jan Gautro
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Amount per serving
- Calories: 306
- Calories from fat: 30%
- Fat: 10.3g
- Saturated fat: 4g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 2g
- Protein: 16g
- Carbohydrate: 30g
- Fiber: 0.5g
- Cholesterol: 37mg
- Iron: 2.5mg
- Sodium: 733mg
- Calcium: 145mg
- 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
- 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.
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