Sausage Broccoli Calzone

From TOH



You know how people drop in unannounced and often a little famished? To remain calm in your own kitchen, reach for packaged French bread dough, sausage, cheese and veggies - then roll out the red carpet.
Prep: 20 min. Bake: 20 min.
Yield: 6 Servings

20 20 40
Ingredients
12 ounces bulk pork sausage
1-1/2 teaspoons minced fresh sage
1 tube (11 ounces) refrigerated crusty French loaf
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese20 20 40
Ingredients
12 ounces bulk pork sausage
1-1/2 teaspoons minced fresh sage
1 tube (11 ounces) refrigerated crusty French loaf
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
Directions
In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in sage.
On an ungreased baking sheet, unroll dough starting at the seam; pat into a 14-in. x 12-in. rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down.
Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.







Nutritional Facts 1 slice equals 369 calories, 21 g fat (11 g saturated fat), 51 mg cholesterol, 773 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Sausage Broccoli Calzone in Taste of Home February/March 2012, p37

You know how people drop in unannounced and often a little famished? To remain calm in your own kitchen, reach for packaged French bread dough, sausage, cheese and veggies - then roll out the red carpet.
Prep: 20 min. Bake: 20 min.
Yield: 6 Servings

20 20 40
Ingredients
12 ounces bulk pork sausage
1-1/2 teaspoons minced fresh sage
1 tube (11 ounces) refrigerated crusty French loaf
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese20 20 40
Ingredients
12 ounces bulk pork sausage
1-1/2 teaspoons minced fresh sage
1 tube (11 ounces) refrigerated crusty French loaf
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
Directions
In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in sage.
On an ungreased baking sheet, unroll dough starting at the seam; pat into a 14-in. x 12-in. rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down.
Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.







Nutritional Facts 1 slice equals 369 calories, 21 g fat (11 g saturated fat), 51 mg cholesterol, 773 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Sausage Broccoli Calzone in Taste of Home February/March 2012, p37