Broccoli-Sausage Calzones

Name: Broccoli-Sausage Calzones
Yield: 4 servings (serving size: 1 calzone)
Ingredients: ⅔ cup chopped broccoli florets; ⅔ cup (about 3 1/2 ounces) diced chicken and sun-dried tomato sausage (such as Gerhard's); ½ cup part-skim ricotta cheese; ¼ cup (1 ounce) shredded sharp provolone cheese; ¼ teaspoon freshly ground black pepper; 1 (10-ounce) can refrigerated pizza crust dough; Olive oil-flavored cooking spray

3 Ratings
3 Reviews

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

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:

4 servings (serving size: 1 calzone)

Nutrition Info

Ingredients

⅔ cup chopped broccoli florets
⅔ cup (about 3 1/2 ounces) diced chicken and sun-dried tomato sausage (such as Gerhard's)
½ cup part-skim ricotta cheese
¼ cup (1 ounce) shredded sharp provolone cheese
¼ teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust dough
Olive oil-flavored cooking spray

Directions

Step 1
Preheat oven to 350°.

Advertisement
Step 2
Steam broccoli, covered, 3 minutes or until tender.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

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.

Sort by: Newest

Newest Oldest

detailaddict

11/21/2013

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.

carolfitz

05/08/2010

No 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 Â¼tsp Italian seasoning. Served hot topped with c. 2tbs jarred pizza sauce and fresh basil. Side salad. Tasty.

mccally

12/13/2008

Great! Easy and tasted delicious.

Back to Broccoli-Sausage Calzones

All Reviews for Broccoli-Sausage Calzones

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Broccoli-Sausage Calzones

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Broccoli-Sausage Calzones

Account

Broccoli-Sausage Calzones

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Broccoli-Sausage Calzones