Pizza recipes |
Calzone with Sausage Rapini and Goat Cheese |
Filling 2 tbsp olive oil 1 onion, chopped 2 cloves garlic, chopped 1 chorizo sausage, casing removed 1/2 rapini, blanched, and, chopped 1/2 bunch fresh spinach, chopped 2 plum tomato, peeled, seeded, and, diced 1 pinch nutmeg salt, to taste pepper, to taste 1/4 cup fresh parsley, chopped 1/3 cup Grana Padano cheese, finely, grated 3/4 cup shredded Chevre Noir cheese Dough 1 package yeast 3/4 cup luke warm water 1 tsp salt 2 cup all purpose flour 1/4 cup olive oil |
Filling Remove from heat and stir in the chopped rapini and spinach. Add the nutmeg. Season with salt and pepper. Add chopped parsley and stir to combine. Spread out on baking sheet to cool completely. When cool stir in cheeses. Turn onto lightly floured surface to finish kneading. If dough seems too sticky, dust with more flour until smooth. Place in a well-oiled bowl and cover with plastic wrap. Let rise in warm spot for about 1½ hours until doubled in bulk Punch down and divide dough into 6 equal balls. Roll loosely and sprinkle with flour. Cover with tea towel and let rest for half an hour. Fold top over and seal down with a fork. Pierce a hole in top of each calzone and brush with remaining egg wash. Let rest 10 minutes before baking. Bake on parchment lined trays for 13 to 15 minutes or until golden and puffed. Cool on wire racks for at least 15 minutes before serving. You can also bake on a pizza stone. |