Who doesn’t love a calzone? Word to the wise: double this recipe and freeze the leftovers individually so they’re easy to grab for a quick dinner on busy school nights–just re-heat in the oven until warmed through.
- 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
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%
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.