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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Serving this calzone at Easter has been a custom in my Italian family for over four generations. The filling is a delectable blend of Italian sausage and three types of cheese.Joanne DiGirolamo, Des Plaines, Illinois Ingredients:
5-1/2 to 6 cups all-purpose flour |
4-1/2 teaspoons sugar |
1 tablespoon dried parsley flakes |
1 package (1/4 ounce) quick-rise yeast |
1-1/2 teaspoons salt |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried rosemary, crushed |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
1-1/4 cups water |
10 tablespoons butter |
2 eggs |
filling: |
3 pounds johnsonville® mild ground italian sausage |
3 cartons (15 ounces each) ricotta cheese |
2 cups (8 ounces) shredded mozzarella cheese |
1/2 cup grated romano cheese |
3 eggs, lightly beaten |
1/4 cup dried parsley flakes |
egg wash: |
1 egg |
2 tablespoons water |
Directions:
1. In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes.
2. Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18-in. x 15-in. rectangle. Transfer to a greased 13-in. x 9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish.
3. Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a meat thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares. Yield: 15-20 servings.
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