LOCATION: Recipes >> Pizza >> Calzone 02
Calzone Di Broccoli
4 C flour
1 tsp. salt
1 1/2 tsp. sugar
1 tbsp. extra virgin olive oil
1 package dry yeast
1 1/2 C warm water, divided
1 tsp. olive oil
Proof the yeast by blending it with 1/4 C warm water. Let stand
until it bubbles.
Combine flour, salt and sugar. Add 1 tbsp. olive oil, blending by
rubbing the mixture between the palms of your hands. Make a well
in dry ingredients. Add yeast mixture and work in by hand. Addd
remaining water, gradually. Blend well and gather up.
Place 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
apiece of plastic wrap and a towel. Let rise in a warm place for
1 1/2 hours or until doubled in bulk. Punch down and knead for a
minute. Divide into six equal parts. On a floured board, roll out
each section into an 8"x10" rectangle. About 30 minutes before
dough has finished rising, prepare filling.
1 1/2 medium heads broccoli
2/3 C chopped provolone cheese
1/3 C grated mozzarella cheese
1/4 C parmesan cheese
1 clove garlic minced
1 C mild Italian sausage, chopped up, browned and drained
1/4 C olive oil
salt and pepper to taste.
1 tbsp. water
Clean and wash the broccoli. Separate stalks. Soak in cool water
with 1 tsp. salt for 15 minutes. Rince in cool water. Cook in a
large pot of boiling water for 5 minutes. Drain well and chop.
Place in a large bowl. Add cheese, garlic and sausage, salt and
pepper and mix well. Divide into six equal poritons.
On the long side of the dough, place about 2/3 C (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 empy 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 12"x16" 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" apart all over
the top. Do not pierce through to bottom dough. Bake in a preaheated
375 degree oven for 30 minutes or until golden brown. Serve hot or
1 1/2 lb. drained ricotta cheese
3 slices proscuitto, diced
3 tbsp. Romano cheese
3 tbsp. freshly grated Parmesan cheese
salt and black pepepr to tste
2 tbsp. minced fresh parsley
1 clove garlic, minced
Mix ingredients and use in place of filling above.
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