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Sausage and broccoli filling Makes 3 cups
3 cups broccoli florets, steamed and finely chopped
1½ cups cooked and cru mbled sweet Italia n sausage
(from 4 link s)
4 hot cherry pepp ers, seeded and fi nely chopped
¼ cup shredded Pecorino Romano
¼ cup shredded mozzarella
3 tablespoons ri cotta cheese
1. Combine all ingredients in a medium bowl until well mixed
and cheese is evenly distributed.
2. Use as directed in calzone recipe above.
Nutritional information per sausage and broccoli calzone:
Calories 339 (31% from fat) • car b. 40g • pro. 19g • fat 12g • sat. fat 4g
• chol. 27mg • sod. 929mg • calc. 95m g • fiber 3g
Mushroom and spinach filling Makes 3 cups
3 tablespoons unsalted butter
2 tablespoons ol ive oil
1½ pounds white but ton mushrooms, ste mmed and sliced
¼-inch thick
1½ teaspoons kosher sa lt
2 thyme spri gs, leaves only
6 cups firmly packed b aby spinach (about 6 ou nces)
6 ounces Taleggio cheese, cut into bite-size pieces
¾ c up ricotta
1. Put the butter and oil in a large sauté pan over medium-high heat.
Once butter is melted, add the mushrooms and the salt. Cook for 8 to
10 minutes until liquid had evaporated and mushrooms are browned.
2. Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3
minutes. Taste and adjust seasoning as desired. Let cool to room
temperature.
3. Combine the mushroom and spinach mixture with the cheeses in a
medium bowl and stir to combine thoroughly.
4. Use as directed in calzone recipe above.
Nutritional information per mushroom and spinach calzone:
Calories 460 (50% from f at) • carb. 39g • pro. 19g • fat 26g • sa t. fat 13g
• chol. 63mg • sod. 1075mg • calc. 294m g • fiber 3g
Prosciutto and fig filling Makes 2 cups
4 ounces pro sciutto, chopped
1 cup shred ded fontina
1 cup ricotta
¼ c up fig spread or jam
1. Combine the filling ingredients in a medium bowl until well mixed.
2. Use as directed in calzone recipe above.
Nutritional information per prosciutto and fig calzone:
Calories 391 (39% from fa t) • carb. 41g • pro. 19g • fat 17g • sat. fat 8g
• chol. 52mg • sod. 1101mg • calc. 185mg • fiber 1g