Calzone Di Broccoli

* Exported from MasterCook II *

Calzone Di Broccoli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Main Dish
Pastry Sausages
Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Dough-----
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
-----Filling-----
1 1/2 Medium Broccoli Heads
2/3 C Chopped Provolone Cheese
1/3 C Mozzarella Cheese -- grated
1/4 C Parmesan Cheese
1 Clove Garlic -- minced
1 C Mild Italian Sausage, Chopped -- browned and drained
1/4 C Olive Oil
Salt And Pepper -- to taste
-----Glaze-----
1 Egg
1 Tbsp. Water
-----For Dusting-----
Corn Meal

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. Add 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.
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 cheese, garlic and sausage, salt and pepper and mix well. Divide into
six equal portions.

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 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 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 preheated 375 degree oven for 30
minutes or until golden brown. Serve hot or cold.
Alternate filling:

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

Mix ingredients and use in place of filling above.

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