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.

Cheesy Broccoli Rabe & Sausage Calzones

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By Stonyfield

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.

Ready In: 45 mins

Level: Medium

Prep: 20 mins

Cook: 25 mins

Yields: 6 Servings

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Ingredients

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

directions

Step 1

Heat oven to 450°. Coat two large baking sheets with nonstick cooking spray; set aside.

Step 2

Stir together mozzarella, yogurt, Parmesan, bread crumbs, oregano and 1/4 teaspoon of the salt and the pepper; set aside.

Step 3

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.

Step 4

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.

Step 5

Carefully place calzones on prepared baking sheets and bake for 15 minutes or until lightly browned. Cool 10 minutes before serving.