Ricotta Calzones with Sausage and Broccoli Rabe

Name: Ricotta Calzones with Sausage and Broccoli Rabe
Total time: 270 min
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

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

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Stand mixer
Pizza stone
Nonstick skillet
Wooden spoon
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Parchment paper
Plastic wrap
Mixing bowl
Paper towel-lined plate
Paper towel
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Pastry brush
Pizza peel
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Pot
Spatula

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