- 6
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Ingredients
- 12 oz bulk pork sausage
- 1-1/2 tsp minced fresh sage
- 1 tube (11 oz) refrigerated crusty French loaf
- 2 c frozen chopped broccoli, thawed and drained
- 1 c (4 oz) shredded part-skim mozzarella cheese
- 1 c (4 oz) shredded cheddar cheese
Preparation
Step 1
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 seam; pat into a 14-in. x 12-in. rectangle.
Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and the cheeses.
Bring long sides of the dough to the center over filling; pinch seams to seal. Turn calzone seam side down.
Bake at 350º for 20-25 minutes or until golden brown. Serve warm.
From Taste of Home magazine, February/March 2012