Sausage and Broccoli Calzones

Smartpoints value per serving
Total Time
27 min
8 min
19 min
To prevent the calzones from becoming soggy, place the thawed broccoli between layers of paper towels and press gently to remove any excess moisture.


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


pizza dough mix

10 oz, refrigerated, tube variety


  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.


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.

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