Chicken Sausage Calzones

These could be adapted in a lot of different ways—try them with spinach, mushrooms, turkey pepperoni, fresh mozzarella, or whatever your family likes. You could even make a double batch using different types of ingredients.
(adapted from Martha Stewart Everyday Food)

1 tablespoon olive oil
large bag of frozen chopped broccoli, thawed
package of sweet or spicy Italian chicken sausage (precooked), chopped
4 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
2 packages fresh pizza dough, let sit at room temp for a while before starting
1 cup ricotta
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
Kosher salt and ground pepper
Jarred marinara sauce, for serving

Heat oil in skillet, then add broccoli, garlic and red pepper flakes. Cook over medium for several minutes, or until liquid is mostly gone, stirring once in a while. Set aside to cool.

Divide pizza dough into eight pieces and place on a large piece of wax paper. Using your fingers, stretch each piece as far as it will go, making large circles. Let sit a few minutes, then stretch dough again.

Add the cheeses and chopped sausage to the broccoli mixture, and season to taste with salt/pepper. Scoop a big spoonful onto each piece of pizza dough, leaving room at the edges. Fold the dough over the mixture and squish together at the edges. Cut two small slits in the top of each calzone.

*At this point, you can wrap each calzone in plastic wrap. Place them all in a big ziploc bag and freeze flat (do not defrost before baking—they will need a little extra baking time).

Bake calzones in preheated 400 degree oven about 25 minutes. Serve with marinara sauce on the side.