Ingredients
12 ounces bulk pork sausage1-1/2 teaspoons minced fresh sage1 tube (11 ounces) refrigerated crusty French loaf2 cups frozen chopped broccoli, thawed and drained1 cup shredded part-skim mozzarella cheese1 cup shredded cheddar cheese
Preparation
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 14x12-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° until golden brown, 20-25 minutes. Serve warm.
