Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

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.

Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 calzone)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

306 calories; calories from fat 30%; fat 10.3g; saturated fat 4g; mono fat 3.5g; poly fat 2g; protein 16g; carbohydrates 30g; fiber 0.5g; cholesterol 37mg; iron 2.5mg; sodium 733mg; calcium 145mg.
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