Preheat oven to 400 degrees.

Cut crowns from the head of broccoli. Either discard stems or save for a stock.

In a large sauté pan, heat olive oil over medium high heat. Add sausage, breaking apart with a spoon. Sauté until no pink remains. Add minced garlic and sauté for one minute longer. Using a slotted spoon, remove from pan on to a paper towel lined plate.

Using the grease from the pan, add broccoli crowns and sauté until slightly crispy; about 5 minutes. Carefully remove leftover grease and discard.

Reduce heat to medium and add sausage to broccoli. Crumble herbed goat cheese and add to sausage broccoli mixture and combine. Remove pan from heat.

Meanwhile, sprinkle work surface with flour. Add prepared pizza dough and roll to stretch slightly. Using a bread and butter sized plate (about 6 inches) cut dough into disks.

Place 1/2 cup or so of sausage mixture on to dough. Sprinkle the top of the sausage mixture with a little fontina cheese. Brush the edge with beaten egg, and fold over to close, crimping edges. Cut a 1/2 inch slice in the top of the calzone to allow air to escape. Place on baking sheet and repeat. Brush tops of calzones with egg wash.

Bake in oven for 15 minutes or until golden.