Sausage and Broccoli Calzones
- Total Time
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 spears10 oz, thawed and patted dry
garlic clove(s)1 clove(s), medium, or to taste, minced
crushed red pepper flakes¼ tsp
Provolone cheese2 oz, shredded, sharp variety (about 1/2 cup)
fat-free ricotta cheese⅓ cup(s)
pizza dough mix10 oz, refrigerated, tube variety
- Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
- 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.
- 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.
- 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.