Sausage, Broccoli & Herbed Goat Cheese Calzone

4 calzones
35 min

I stumbled upon this recipe one weeknight when I had limited ingredients in the fridge and had only a small amount to prepare dinner. It's these kinds of dinners that end up being family favorites.

For my sausage broccoli calzone with herbed goat cheese, I sautéd up the sausage until no pink remained, then I tossed in broccoli florets to cook them trough. I crumbed up the herbed goat cheese, adding to the sausage broccoli mixture and combined until melted. From there, I rolled out small rounds of pizza dough, put a scoop of sausage mixture in the center and folded the dough over, then baked.

Easy breezy.

From ingredients I had stashed in the fridge, to no a favorite weeknight meal, these sausage broccoli and herbed goat cheese calzones are undeniably good!!

Sausage, Broccoli & Herbed Goat Cheese Calzone
Recipe details
  • 4  calzones
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 pound sweet Italian sausage
  • 1 Tablespoon olive oil
  • 1 small head broccoli
  • 5 ounces herbed goat cheese
  • 1 large garlic clove minced
  • 1 egg slightly beaten
  • 1 cup shredded fontina cheese
  • Prepared pizza doughs
  • flour as needed

Preheat oven to 400 degrees.
Cut crowns from the head of broccoli. Either discard stems or save for a stock.
In a large sauté pan, heat olive oil over medium high heat. Add sausage, breaking apart with a spoon. Sauté until no pink remains. Add minced garlic and sauté for one minute longer. Using a slotted spoon, remove from pan on to a paper towel lined plate.
Using the grease from the pan, add broccoli crowns and sauté until slightly crispy; about 5 minutes. Carefully remove leftover grease and discard.
Reduce heat to medium and add sausage to broccoli. Crumble herbed goat cheese and add to sausage broccoli mixture and combine. Remove pan from heat.
Meanwhile, sprinkle work surface with flour. Add prepared pizza dough and roll to stretch slightly. Using a bread and butter sized plate (about 6 inches) cut dough into disks.
Place 1/2 cup or so of sausage mixture on to dough. Sprinkle the top of the sausage mixture with a little fontina cheese. Brush the edge with beaten egg, and fold over to close, crimping edges. Cut a 1/2 inch slice in the top of the calzone to allow air to escape. Place on baking sheet and repeat. Brush tops of calzones with egg wash.
Bake in oven for 15 minutes or until golden.
Farmhouse 1820
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  • Me Me on Jan 23, 2022

    Sure sounds good. How creative you are. I will have to give it a try. I don't usually have fontina on hand, but always mozzarella. Should work, right. The goat cheese, I keep feta on hand so need to switch out that too. Maybe one day I will try the recipe as written. Sounds yummy.