Ricotta Calzones with Sausage and Broccoli Rabe

Published September 1, 2003.

Why this recipe works:

We discovered a few tricks when crafting our ricotta calzone recipe that gave us an exemplary ricotta calzone with a crisp crust and a rich, creamy, flavorful filling. We chose bread flour to give the crust chew and olive oil to add flavor and make the dough easy to handle; we then mixed the… read more

We discovered a few tricks when crafting our ricotta calzone recipe that gave us an exemplary ricotta calzone with a crisp crust and a rich, creamy, flavorful filling. We chose bread flour to give the crust chew and olive oil to add flavor and make the dough easy to handle; we then mixed the dough for 10 minutes to fully develop the gluten. A combination of ricotta, mozzarella, and Parmesan in just the right proportions, blended with a single egg yolk, gave us the best filling for our ricotta calzone recipe.

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Makes six 9 by 4-Inch Calzones

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’s 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.

Ingredients

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