Ricotta Calzones with Sausage and Broccoli Rabe | America's Test Kitchen

Name: Ricotta Calzones with Sausage and Broccoli Rabe | America's Test Kitchen
Ingredients: 4 cups bread flour (22 ounces/624 grams) plus additional for dusting work surface; 2 1/4 teaspoons instant yeast (1 envelope); 1 1/2 teaspoons table salt; 2 tablespoons extra-virgin olive oil; 1 1/2 cups water plus 1 tablespoon (12½ ounces/354 grams), 105 degrees; 8 ounces (227 grams) hot or sweet Italian sausage; 12 ounces (340 grams) broccoli rabe , cut crosswise into 1-inch pieces, stalks trimmed to about 1 inch below leaves; 3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon); 1/4 teaspoon red pepper flakes; 15 ounces (425 grams) whole-milk ricotta (1 container); 8 ounces (227 grams) shredded fresh mozzarella (2 cups); 1 1/2 ounces (43 grams) grated Parmesan cheese (about 3/4 cup); 1 large egg yolk; 1 tablespoon minced fresh oregano leaves; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper; extra-virgin olive oil for brushing shaped calzones; kosher salt for sprinkling

www.americastestkitchen.com

With soggy fillings and bready crusts, bad calzones are a dime a dozen. After baking 240 of them, we’ve elevated calzones above common pizzeria fare.

Keywords

Italian
Pork
Breads
Cheese
Europe
Vegetables
Main Courses
Fruits & Vegetables
Eggs & Dairy
Meat

View Original

Share this recipe:

Ingredients

4 cups bread flour (22 ounces/624 grams) plus additional for dusting work surface
2 1/4 teaspoons instant yeast (1 envelope)
1 1/2 teaspoons table salt
2 tablespoons extra-virgin olive oil
1 1/2 cups water plus 1 tablespoon (12½ ounces/354 grams), 105 degrees
8 ounces (227 grams) hot or sweet Italian sausage
12 ounces (340 grams) broccoli rabe , cut crosswise into 1-inch pieces, stalks trimmed to about 1 inch below leaves
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
1/4 teaspoon red pepper flakes
15 ounces (425 grams) whole-milk ricotta (1 container)
8 ounces (227 grams) shredded fresh mozzarella (2 cups)
1 1/2 ounces (43 grams) grated Parmesan cheese (about 3/4 cup)
1 large egg yolk
1 tablespoon minced fresh oregano leaves
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
extra-virgin olive oil for brushing shaped calzones
kosher salt for sprinkling