Calzones Stuffed with Broccoli Rabe and Sausage (Anne Burrell) Recipe

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Calzones Stuffed with Broccoli Rabe and Sausage (Anne Burrell)
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Ingredients
16
Count
Nutrition
885
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
  2. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
  3. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling.
  4. For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop.
  5. Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside.
  6. Preheat the oven to 350 degrees F.
  7. To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick.
  8. Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling.
  9. Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 884.99 Kcal (3705 kJ)
Calories from fat 434.45 Kcal
% Daily Value*
Total Fat 48.27g 74%
Cholesterol 111.13mg 37%
Sodium 1033.37mg 43%
Potassium 333.76mg 7%
Total Carbs 80.4g 27%
Sugars 0.46g 2%
Dietary Fiber 3.78g 15%
Protein 35.68g 71%
Vitamin C 2.3mg 4%
Iron 5mg 28%
Calcium 253.6mg 25%
Amount Per 100 g
Calories 272.2 Kcal (1140 kJ)
Calories from fat 133.62 Kcal
% Daily Value*
Total Fat 14.85g 74%
Cholesterol 34.18mg 37%
Sodium 317.83mg 43%
Potassium 102.65mg 7%
Total Carbs 24.73g 27%
Sugars 0.14g 2%
Dietary Fiber 1.16g 15%
Protein 10.97g 71%
Vitamin C 0.7mg 4%
Iron 1.5mg 28%
Calcium 78mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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