Ricotta Calzones with Sausage and Broccoli Rabe

Name: Ricotta Calzones with Sausage and Broccoli Rabe
Yield: Makes six 9 by 4-Inch Calzones
Cuisine: Europe, Italian
Ingredients: 4 cups, bread flour (22 ounces) 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 (12 1/2 ounces), 105 degrees; 8 ounces hot or sweet, Italian sausage; 12 ounces, 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, whole-milk ricotta (1 container); 8 ounces, shredded fresh mozzarella (2 cups); 1 1/2 ounces, 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

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

Appears in Cook's Illustrated September/October 2003

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.

SERVES Makes six 9 by 4-Inch Calzones

TIME 2½ hours, plus 1½ to 2 hours rising

Ricotta Calzones with Sausage and Broccoli Rabe

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