Sausage Broccoli Calzone Recipe
Sausage Broccoli Calzone Recipe photo by Taste of Home

Sausage Broccoli Calzone Recipe

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You know how people drop in unannounced and often a little famished? To remain calm in your own kitchen, reach for packaged French bread dough, sausage, cheese and veggies - then roll out the red carpet. —Angie Colombo, Oldsmar, Florida
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 slice equals 369 calories, 21 g fat (11 g saturated fat), 51 mg cholesterol, 773 mg sodium, 27 g carbohydrate, 2 g fiber, 18 g protein.


  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in sage.
  2. 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.
  3. Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.
Originally published as Sausage Broccoli Calzone in Taste of Home February/March 2012, p37

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Reviewed Jan. 11, 2013

"I liked the idea but this turned out very bland. I don't plan to make it again."

Reviewed Jun. 12, 2012

"5 stars (but I can't change it for some reason). This has become a family favorite in our home - so simple and delicious!!!"

Reviewed Jun. 5, 2012

"Yummy! I end up adding whatever other veggies I have in the fridge - onions, mushrooms, etc. and double the broccoli. The only problem is sometimes I stuff it so full that it's difficult to seal the dough! Oops :)"

Reviewed Apr. 11, 2012


Reviewed Feb. 23, 2012

"This was good. There was a bit too much filling for the dough."

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