- 2 c shredded mozzarella
- 1 c Stonyfield Organic Plain Whole Milk Yogurt
- 1/4 c grated Parmesan cheese
- 3 T plain bread crumbs
- 1 t dried oregano
- 1/2 t salt
- 1/4 t black pepper
- 8 oz hot or sweet Italian turkey sausage (casings removed)
- 12 oz broccoli rabe (washed, trimmed and cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 1 T water
- 1/4 t red pepper flakes
- 2 lb fresh pizza dough
Heat oven to 450°. Coat two large baking sheets with nonstick cooking spray; set aside.
Stir together mozzarella, yogurt, Parmesan, bread crumbs, oregano and 1/4 teaspoon of the salt and the pepper; set aside.
Heat a large nonstick skillet over medium-high heat. Crumble sausage into skillet and cook 6 minutes or until no longer pink. Add broccoli rabe, garlic, water, red pepper flakes and remaining 1/4 teaspoon salt to pan and cook, stirring constantly, for 3 minutes or until broccoli rabe has wilted. Remove from heat, cool 10 minutes then stir together with yogurt mixture.
Divide dough into 6 pieces. On a floured surface, roll each piece into a 7-inch circle. Place a heaping 1/2 cup of filling onto one half of each circle. Fold dough over filling; press edges together firmly to seal. Cut 3 slits through tops. Repeat with remaining dough and filling.
Carefully place calzones on prepared baking sheets and bake for 15 minutes or until lightly browned. Cool 10 minutes before serving.
Serving Size: 275g, Calories: 550, Calories from Fat: 190, Total Fat: 21g, Total Fat Percent: 32%, Saturated Fat: 6g, Saturated Fat Percent: 30%, Cholesterol: 50mg, Cholesterol Percent: 17%, Sodium: 1270mg, Sodium Percent: 53%, Total Carbohydrate: 72g, Total Carbohydrate Percent: 24%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 7g, Protein: 30g, Protein Percent: 60%, Vitamin A: 8%, Calcium: 40%, Iron: 25%