Butternut Squash and Pesto Calzones
Preheat oven to 425°F. Divide 1 lb. store-bought pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. round and place on a rimmed baking sheet greased with a little olive oil. (You may need to use two baking sheets.)
Spread 2 tsp. basil pesto onto each round. Using 2 fully cooked chicken-sausage links, sliced, and 1/4 cup crumbled goat cheese, top each round with half a sliced sausage link,
1/3 cup weekend-prepped butternut squash, and
1 Tbs. crumbled goat cheese. Fold top edge over the bottom edge and press firmly. Cut slits on top. Bake until golden and puffy, about 20 minutes.
NUTRITION PER SERVING (4 servings) 445 calories; 17g protein; 11g fat (3g sat. fat); 66g carbs; 4g fiber; 5g sugar; 19mg iron; 92mg calcium; 885mg sodium