{"id":473,"date":"2009-01-27T15:33:52","date_gmt":"2009-01-27T22:33:52","guid":{"rendered":"http:\/\/dspencer.nfshost.com\/?p=473"},"modified":"2011-03-29T18:31:21","modified_gmt":"2011-03-30T01:31:21","slug":"calzones","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/calzones\/","title":{"rendered":"Calzones"},"content":{"rendered":"
Makes six 9 by 4-Inch Calzones.\u00a0\u00a0 \t\t\t\t\t\t\tPublished September 1, 2003. <\/em><\/p>\n <\/p>\n To make this recipe, you will need a standing mixer or food processor, parchment paper, and a pizza stone. The stone must heat for an additional 30 minutes once the oven has come up to temperature; if your oven heats slowly, begin heating it about an hour into the dough\u2019s first rise. Leftover calzones must be refrigerated; to reheat, heat the oven with the pizza stone just as you did when making the recipe, then set the calzones on the hot pizza stone for about 10 minutes. A simple tomato sauce is a nice accompaniment to the calzones.<\/p>\n <\/p>\n Ricotta Calzones with Sausage and Braccoli Rabe<\/strong><\/p>\n 1. Follow recipe for Ricotta Calzones through step 1 to make dough; while dough rises, combine cheeses, egg yolk, oregano, salt and black pepper in medium bowl, cover and refrigerate until needed. Remove casing from 8 ounces hot or sweet Italian sausage. Wash and dry 12 ounces broccoli rabe and trim stalks to about 1 inch below leaves; cut broccoli rabe crosswise into 1-inch pieces. Cook sausage in 12-inch nonstick skillet over high heat, stirring constantly with wooden spoon and breaking sausage into 1\/2-inch pieces, until no longer pink, about 4 minutes; stir in 1 T pressed or minced garlic and 1\/4 tsp red pepper flakes and cook until fragrant, about 10 seconds. Stir in broccoli rabe, 1 T water (I usually end up needing about 1\/4 cup or more), and 1\/8 tsp salt; cook, stirring constantly, until broccoli is tender-crisp and water has evaporated, about 4 minutes. Transfer mixture to large paper towel-lined plate and cool to room temperature; once cooled, pat with paper towels to absorb excess moisture and set aside until needed.<\/p>\n 2. Continue with recipe from step 4. To fill calzones, divide sausage mixture evenly into 6 portions on plate; place 1 portion sausage mixture on top of cheese filling on dough round and continue with recipe to seal and bake calzones.<\/p>\n <\/p>\n<\/div>\n Making Calzones<\/span><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Makes six 9 by 4-Inch Calzones.\u00a0\u00a0 Published September 1, 2003. To make this recipe, you will need a standing mixer or food processor, parchment paper, and a pizza stone. The stone must heat for an additional 30 minutes once the oven has come up to temperature; if your oven heats slowly, begin heating it about […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[34],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/473"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=473"}],"version-history":[{"count":5,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/473\/revisions"}],"predecessor-version":[{"id":1014,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/473\/revisions\/1014"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/h4>\n
\n\n
\n Dough<\/td>\n<\/tr>\n \n 4<\/td>\n cups bread flour (22 ounces) plus additional for dusting work surface<\/td>\n<\/tr>\n \n 2 1\/4<\/td>\n teaspoons instant yeast (1 envelope)<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n teaspoons table salt<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons extra-virgin olive oil<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n cups water plus 1 tablespoon (12 1\/2 ounces), 105 degrees<\/td>\n<\/tr>\n \n Filling<\/td>\n<\/tr>\n \n 3<\/td>\n medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons olive oil<\/td>\n<\/tr>\n \n 1\/4<\/td>\n teaspoon red pepper flakes<\/td>\n<\/tr>\n \n 15<\/td>\n ounces whole-milk ricotta (1 container)<\/td>\n<\/tr>\n \n 8<\/td>\n ounces shredded fresh mozzarella (2 cups)<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n ounces grated Parmesan cheese (about 3\/4 cup)<\/td>\n<\/tr>\n \n 1<\/td>\n large egg yolk<\/td>\n<\/tr>\n \n 1<\/td>\n tablespoon minced fresh oregano leaves<\/td>\n<\/tr>\n \n 1\/4<\/td>\n teaspoon table salt<\/td>\n<\/tr>\n \n 1\/8<\/td>\n teaspoon ground black pepper<\/td>\n<\/tr>\n \n <\/td>\n extra-virgin olive oil for brushing shaped calzones<\/td>\n<\/tr>\n \n <\/td>\n kosher salt for sprinkling<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Instructions<\/h4>\n
\n
Step-by-Step<\/h4>\n