Broccoli-Sausage Calzones

Randy Mayor; Jan Gautro

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.

Yield: 4 servings (serving size: 1 calzone)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. Steam broccoli, covered, 3 minutes or until tender.
  3. 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.
  4. 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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