Can you hear it? It started off as a quiet whisper late last week, but I guarantee that by the time Sunday rolls around - at least here in Toronto when the man in red makes his appearance at our annual parade - the sound will be blaring, nearly bordering on boisterous, and what's it's telling you is this: Christmas is only six weeks away.
So, while you catch your breath and digest that piece of information I'll tell you a bit about our new favourite dinner. Roasted broccoli and sausage calzones are a main meal packaged up nicely in an edible, and portable, parcel. You can take them on the road with you, pack them in a lunch, serve them with salad for dinner, or eat them for a snack if you're twelve and growing nearly an INCH a month (oh please let the growing stop soon - I don't like having to tilt my head UP to give my boy a smooch). They're steamy warm when fresh out of the oven and less saucy than their popular cousin, the pizza, making them perfect for travelling.
The filling can be made up to two days in advance and stored in the fridge for an even faster assembly on another night. Alternatively they can be pre-made and flash frozen on a cookie sheet before being stashed in the freezer (add 10 minutes to the baking time if you do this). Or they can just be served as an easy weeknight dinner before the school Christmas concert. Which you now know is only about a month away. Sorry.
Roasted Broccoli and Sausage Calzones
- 4 sausages, sliced into 1" pieces
- 1 head of broccoli, cut into florets
- 1 Tbsp. olive oil + extra for the calzones
- 1 teaspoon kosher salt
- 1 1/2 cups grated mozzarella cheese
- 1 teaspoon dried oregano
- 1 - 1 1/2 cups pizza sauce or marinara sauce
- 1 ball pizza dough (store-bought or homemade)
Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
Place the sliced sausages on one side of the baking sheet and the broccoli florets on the other. Coat the broccoli with the olive oil and sea salt and place the tray in the preheated oven. Cook for 15 minutes.
While the sausages are in the oven, divide the pizza dough into 2 equal portions. Lightly dust your work surface with flour and roll each piece of dough into a 9" circle.
Spread the pizza sauce on the bottom half the circle, leaving a 1" border around the edges. Remove the sausages and broccoli from the oven, and place half the mixture over the sauce. Top with a generous amount of cheese. Fold the top half of the dough over and roll and press edges to seal.
Carefully transfer calzones to a lined baking sheet. Lightly brush with olive oil and, season with oregano and bake for 20-25 minutes or until puffy and golden brown.