Italian Sausage and Broccoli Rabe Calzones


Superbowl Sunday is upon us, and while I’m not a fan, my husband is a fanatic (unfortunately for him, he’s a Jets fan). Some buddies are coming over for the game and, of course, I’m cooking.

This year I’m making Italian sausage and broccoli rabe calzones with a marinara sauce on the side as the main course.


My favorite pizza dough recipe is from Anne Burrell; you’ll need to triple the recipe to get the 2 pounds needed for this recipe. Don’t hesitate to purchase your dough from the store or your favorite pizzeria.


Italian Sausage and Broccoli Rabe Calzones

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 Calzones
  • Category: Flatbread/Pizza


  • 1 large egg, lightly beaten
  • 1 pound ricotta cheese
  • 1/2 cup shredded skim milk mozzarella
  • 1/4 cup grated Parmesan cheese
  • 2 cups chopped blanched broccoli rabe
  • 1 1/4 cups cooked crumbled sweet Italian sausage
  • 1 1/4 cups cooked crumbled hot Italian sausage
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 pounds pizza dough, divided into 8 four-ounce portions
  • 1 large egg, lightly beaten
  • cornmeal
  • 2 cups marinara sauce


  1. Preheat oven to 350ºF.
  2. Combine the egg, ricotta, mozzarella and Parmesan cheeses in a large bowl. Stir in the sausage and broccoli rabe. Season as needed with salt and pepper.
  3. Roll out each individual pizza dough to an 8-inch round, about 4 ounces dough. Brush the edges with beaten egg. Place 1/2 cup of the filling in the lower half of the circle. Fold over and crimp the edges. Press the filling down a little to spread within. Place on a parchment lined sheet tray sprinkled with cornmeal.
  4. Brush the tops with beaten egg and bake in the preheated oven for 30-35 minutes.
  5. Serve with a marinara sauce on the side for dipping.


Note: Taste the mixture first before adding salt. The saltiness of the cheese and sausages varies.

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