Recipe: Calzone Di Broccoli with Ricotta Filling Variation

CALZONE DI BROCCOLI

DOUGH:
1 package dry yeast
1 1/2 cups warm water, divided use
4 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1 tbsp. and 1 tsp. olive oil, divided use

TO PREPARE THE DOUGH:
Proof the yeast by blending it with 1/4 cup warm water. Let stand until it bubbles.

Combine flour, sugar and salt. Add 1 tbsp. olive oil, blending in by rubbing the mixture between the palms of your hands.

Make a well in dry ingredients. Add yeast mixture and work in by hand. Add remaining water, gradually. Blend well and gather up.

Place the 1 tsp. of olive oil on a wooden board. Knead dough on board until smooth and satiny. Place dough in a deep bowl and cover with a piece of plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.

TO PREPARE THE FILLING:
About 30 minutes before dough has finished rising, prepare filling.

FILLING:
1 1/2 medium heads broccoli
2/3 cup chopped provolone cheese
1/3 cup grated mozzarella cheese
1/4 cup parmesan cheese
1 clove garlic minced
1 cup mild Italian sausage, chopped up, browned and drained
1/4 cup olive oil
Salt and pepper to taste

FOR BRUSHING:
1 egg
1 tbsp. water

corn meal (for pans)

Clean and wash the broccoli. Separate stalks. Soak in cool water with 1 tsp. salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop. Place in a large bowl.

Add cheeses, garlic and sausage; salt and pepper and mix well. Divide into six equal portions; set aside.

TO FILL AND BAKE:
Punch down dough and knead for a minute. Divide into six equal parts. On a floured board, roll out each section into an 8x10-inch rectangle.

On the long side of the dough, place about 2/3 cup (tightly packed) filling in a strip 1-inch away from three edges of the dough. Flatten and smooth out the filling with a spoon. Brush 1/2-inch of edges of complete dough with the egg mixed with the egg. Fold the empty side of the dough over filling to evenly meet the edges on the other side. Tamp down edges to seal well. With floured fingers turn edges under 1/4-inch. Repeat on others.

Sprinkle two 12x16-inch baking tins with cornmeal. Place three calzones on each tin (not touching each other). Tamp down edges once more to ensure a seal.

Brush tops of calzones with remainder of beaten egg mixture. Prick the tops with a round toothpick, making holes 1/2-inch apart all over the top. Do not pierce through to bottom dough.

Bake in a preheated 375 degree F oven for 30 minutes or until golden brown.

Serve hot or cold.

VARIATION:

RICOTTA FILLING:
1 1/2 lb. drained ricotta cheese
2 eggs, beaten
3 slices proscuitto, diced
3 tbsp. Romano cheese
3 tbsp. freshly grated Parmesan cheese
2 tbsp. minced fresh parsley
1 clove garlic, minced
Salt and black pepper to taste

Mix ingredients for the Ricotta Filling together and use in place of filling above.

Source: Rebecca Radnor, 1995
From: Nancy, SanFran