12 ounces bulk pork sausage
1-1/2 teaspoons minced fresh sage
1 tube (11 ounces) refrigerated crusty French loaf
2 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
Directions
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 the seam; pat into a 14-in. x 12-in. rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down.
Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.
Like I said earlier, this sounds very different, but is very good! We did everything the directions said and they turned out great. Justin is already planning what he's going to put in next time. He was thinking hamburger, jalapenos and cheese. We'll see how it turns out!
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