Calzones Stuffed with Broccoli Rabe and Sausage

Name: Calzones Stuffed with Broccoli Rabe and Sausage
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bunch broccoli rabe, tough stems removed; 2 Tbsps dry yeast; 2 eggs beaten with 2 tablespoons water, for egg wash; 473 milliliters high-gluten flour; 4 links hot Italian sausage, casings removed; 1 teaspoon kosher salt; 6 servings Kosher salt; 59 milliliters extra-virgin olive oil, plus more for bowl; 6 servings Olive oil; 59 milliliters grated Parmesan; 355 milliliters ricotta; 237 milliliters semolina flour, plus more for dusting; 59 milliliters sesame seeds; 1 teaspoon sugar; 6 servings Serving suggestion: All-purpose tomato sauce, such as Annes Marinara Sauce, optional; 237 milliliters warm water

Calzones Stuffed with Broccoli Rabe and Sausage might be a good recipe to expand your side dish collection. This recipe serves 6. One serving contains 678 calories, 24g of protein, and 38g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of kosher salt, olive oil, serving suggestion: tomato sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Watch how to make this recipe.

For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water.

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Dough

Sugar

Water

Yeast

Equipment you will use

Whisk

Bowl

Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.

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Water

In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt.

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Dough

Salt

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Blender

Bowl

Pour in the yeast-water mixture and the olive oil.

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Olive Oil

Water

Yeast

Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.

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Dough

Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap.

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Dough

Wrap

Cooking Oil

Tea

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Plastic Wrap

Mixing Bowl

Kitchen Towels

Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling.

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Dough

Punch

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Bowl

For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath.

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Broccoli Rabe

Sausage

Water

Ice

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Pot

Let cool and then coarsely chop.

Coat a large saute pan with olive oil and bring to a medium heat.

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Olive Oil

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Frying Pan

Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat.

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Broccoli Rabe

Sausage

Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside.

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Parmesan

Ricotta Cheese

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Mixing Bowl

Preheat the oven to 350 degrees F.

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Oven

To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick.

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Dough

Roll

Place about 3/4 cup of the filling on the bottom half of a dough circle.

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Dough

Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut.

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Dough

Egg