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 Go to recipes By Stonyfield Main Dishes Italian Fall PartiesWho 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 minutes Level: Medium Prep: 20 minutes Cook: 25 minutes Yields: 6 Servings Print RecipeIngredients2 c shredded mozzarella1 c Stonyfield Organic 0% Fat Greek Plain1/4 c grated Parmesan cheese3 Tbsp plain bread crumbs1 tsp dried oregano1/2 tsp salt11/4 tsp black pepper8 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 Tbsp water1/4 tsp red pepper flakes2 lb fresh pizza doughdirectionsStep 1Heat oven to 450°. Coat two large baking sheets with nonstick cooking spray; set aside.Step 2Stir together mozzarella, yogurt, Parmesan, bread crumbs, oregano and 1/4 teaspoon of the salt and the pepper; set aside.Step 3Heat 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 4Divide 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 5Carefully place calzones on prepared baking sheets and bake for 15 minutes or until lightly browned. Cool 10 minutes before serving.