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.
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.
Read MoreNo 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 ¼tsp Italian seasoning. Served hot topped with c. 2tbs jarred pizza sauce and fresh basil. Side salad. Tasty.
Read MoreGreat! Easy and tasted delicious.
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