Sausage Broccoli Calzone

Another YUMOLA here:

12 oz. bulk country* pork sausage
1 & 1/2 t. minced fresh sage
1 tube (11 oz.) refrigerated crusty French bread loaf
Editor's note: you can also use a tube of rolled out crescent rolls with the perforations pushed closed
2 cups fresh broccoli, cut into small flowerettes*
1 cup shredded part skim mozzarella
1 cup shredded sharp cheddar

Cook the sausage until no longer pink; drain. Stir in sage. On an ungreased baking sheet, unroll dough, and pat into a 14x12" 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 mins. or until golden brown. Slice and serve with Chipolte Sweet Potato Julienned Fries by Alexia (I just picked up a bag at Safeway in the freezer section). Another Editor's note: make two batches, then cut and freeze individual sammies.

"A leisurely pace accomplishes more than hurried striving."

Have FUN out there today. I KNOW I will!! :)

Love,

MM