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  • Writer's picturefrench creek kitchen

Italian Sausage, Broccolini and Ricotta Calzones

4 large calzones

Ingredients:

2-4 tablespoons olive oil

16 oz Italian Sausage

2 cups broccolini, stems removed and roughly chopped

16 oz whole milk ricotta

1 garlic clove, minced

3 oz parmesan, shredded

4 oz mozzarella, shredded

2 balls pizza dough, store bought or homemade

2 teaspoons kosher salt and black pepper

marinara sauce for serving


Directions:


Heat 2 tablespoons of olive oil in a large sauté or cast-iron pan over medium-high heat. Add the sausage to the pan and cook, breaking it up into small pieces as you go. When the sausage is cooked through and starting to brown use a slotted spoon to move it to a large bowl. Without cleaning it, return the pan to the heat and add the broccolini and 1 teaspoon of salt. Cook, stirring often, until the broccolini is tender. Remove it from the pan and add it to the bowl with the sausage. Set the bowl aside until the sausage and broccoli have cooled to room temperature.

Preheat the oven to bake at 400 F.

When the mixture has cooled, add the ricotta, garlic, parmesan, mozzarella, 1 teaspoon of salt and a few grindings of fresh pepper to the bowl. Using a spoon, or your hands, mix everything together until it is well combined. Cut each ball of pizza dough in half ao that you have 4 pieces of dough. Set two sheet pans on the counter and drizzle a little olive oil on each pan.

On a lightly floured counter or board, roll each ball of dough into a approximately 9 inch round. Place about 1 cup of filling on one half of each round. Pull the other half of the dough up and over over the filling to enclose it. Starting at one edge, roll the dough closed to seal the edge, continue rolling and pinching until it is entirely sealed. This doesn’t have to be perfect, just enclose the calzone. Move it to one of the baking sheets, and repeat process with remaining dough. Using a sharp knife, cut 3 slits in the top of each calzone to vent. Move the pans to the oven and bake for 20-30 minutes or until the dough has browned, the filling is bubbling and cooked through. Remove from the pan and serve with warm marinara on the side for dipping.



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