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.
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.
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- 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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