Calzones Stuffed with Broccoli Rabe and Sausage
Servings: 6
Recipe courtesy Anne Burrell. The dough makes 9 balls; 6 are used here, and 3 are saved for another purpose. Serve hot or at room temperature, with a tomato sauce such as Anne's Marinara Sauce if you like.
Ingredients
- 2 tbsp Dry yeast
- 1 tsp Sugar
- 1 cup Water, warm
- 2 cup Bread flour, high-gluten
- 1 cup Semolina flour, plus more for dusting
- 1 tsp Kosher salt, plus more for the filling
- 1/4 cup Olive oil, extra-virgin, plus more for the bowl and pan
- 1 bunch Broccoli rabe, tough stems removed
- 4 Italian sausage, hot links, casings removed
- 1 1/2 cup Ricotta
- 1/4 cup Parmesan, grated
- 2 Egg, beaten with 2 tablespoons water, for egg wash
- 1/4 cup Sesame seeds
- Marinara sauce, for serving, optional
Directions
- Dough: whisk the yeast and sugar into the warm water and let sit 15 minutes, until frothy and very yeasty.
- In a stand mixer with the dough hook, combine the flours and salt. Add the yeast water and olive oil and mix on medium. When a ball forms, knead until tight and not at all sticky, 5 to 6 minutes.
- Put the dough in an oiled bowl, cover and let rise somewhere warm until doubled, about 1 hour. Punch down and let rise again 30 to 40 minutes. Make the filling during the last rise.
- Filling: blanch the broccoli rabe briefly in well-salted boiling water, then shock in well-salted ice water. Cool and coarsely chop.
- Coat a large saute pan with olive oil over medium heat. Cook the sausage, breaking it up with a spoon, until browned and crumbled. Stir in the broccoli rabe and take off the heat. Mix in the ricotta and Parmesan and taste.
- Preheat the oven to 350 degrees F. Divide the dough into nine 2-inch balls and roll 6 of them on a floured surface into 8-inch circles about 1/4 inch thick.
- Put about 3/4 cup filling on the bottom half of each circle and brush the bottom edge with egg wash. Fold the top half over to ALMOST meet the bottom edge, fold the bottom edge up over it and crimp shut. Brush with egg wash and sprinkle with sesame seeds.
- Bake on sheet trays 30 minutes.