Sausage and broccoli calzones

7
7
7
SmartPoints® value per serving
Total Time
27 min
Prep
8 min
Cook
19 min
Serves
6
Difficulty
Easy
This incredible Italian-inspired meal is ready to feed six hungry guests in under 30 minutes. These calzones are like little warm packages of comfort, stuffed with two cheeses to amp the ooey-gooey goodness. The rich cheese is perfectly paired with meaty turkey sausage and tangy tomato sauce. The addition of broccoli means this dish hits all the notes for a great dinner. Chop a head of romaine and toss with some minced garlic, lemon juice, salt, pepper and a spritz of olive oil to finish the plate in a snap. If you have leftover broccoli from another meal, toss into this mixture in place of the frozen. Patting the broccoli dry before cooking helps keep the calzone crispy on the outside.

Ingredients

Uncooked turkey sausage(s)

½ pound(s), hot or sweet Italian variety, casings removed

Frozen broccoli spears

10 oz, thawed and patted dry

Garlic clove(s)

1 medium clove(s), or to taste, minced

Crushed red pepper flakes

¼ tsp

Provolone cheese

2 oz, shredded, sharp variety (about 1/2 cup)

Fat-free ricotta cheese

cup(s)

Pizza dough mix

10 oz, refrigerated, tube variety

Instructions

  1. Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
  2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage, breaking it up into small pieces with a spoon, and cook until browned and cooked through, about 6 minutes. Add the broccoli, garlic, and crushed red pepper. Cook, stirring, about 1 minute. Transfer the mixture to a bowl and let cool, about 10 minutes. Add the provolone and ricotta cheeses; stir until well blended.
  3. Sprinkle a work surface lightly with flour. Unroll the pizza dough onto the surface. With a lightly floured rolling pin, roll the dough into an 11 x 16-inch rectangle. Cut the rectangle into 6 squares.
  4. Spoon the sausage mixture evenly onto the squares, using about 1⁄2 cup for each, and covering half of the dough in a rectangular mound, to 1⁄2 inch from the edges. Fold the dough over the filling and press the edges firmly to seal. Place the calzones on the baking sheet. Make 3 slashes in the top of each calzone. Bake until the crust is golden, about 12 minutes. Yields 1 calzone per serving.

Notes

Serve with a favorite bottled pizza sauce if you like.Substitute 1/4 cup shredded reduced-fat cheese (provolone, cheddar, or mozzarella) for the regular provolone cheese and save almost a point per serving.