YIELDS
Makes 4 calzones
INGREDIENTS
Sausage and Broccoli filling:
- 3 cups broccoli florets, about 8 ounces
- 2 ounces mozzarella, well chilled
- 1 ounce pecorino cheese
- 4 hot cherry peppers, seeded
- 1 teaspoon olive oil
- 1½ pounds sweet Italian sausage, casing removed
- 3 tablespoons ricotta cheese
- Cornmeal for dusting
- 1 pound *Pizza Dough*
- Water, for sealing
- Olive oil, for brushing
NUTRITIONAL INFORMATION
Nutritional information per sausage and broccoli calzone: Calories 618 (38% from fat) • carb. 56g • pro. 43g • fat 27g • sat. fat 11g • Col. 74mg • sod. 2073mg • calc. 168mg • fiber 7g
INSTRUCTIONS
- Add 3 cups of water to the work bowl. Add 3 cups of broccoli florets to the Steam Basket and place into the work bowl. Secure the Cooking Lid with Steam Cap in place.
- The cooking time is set for 18 minutes at 285°F with no speed.
- Remove broccoli and reserve. Discard water and wipe the bowl dry.
- Insert the Shredding Disc Assembly adjusted to coarse shred. Secure the Food Processor Lid.
- Shred the 2 ounces of chilled mozzarella on Speed 12. Reverse the Shredding Disc to fine shred.
- Shred the ounce of pecorino cheese.
- Remove and reserve both cheeses together. Insert the Metal Chopping Blade. Add 4 seeded, hot cherry peppers.
- The processor is set to chop for 8 seconds on Speed 12.
- Add the reserved steamed broccoli and Pulse to evenly chop.
- Remove and reserve together with the cheeses. Clean out the work bowl and insert the Metal Chopping Blade.
- Add the teaspoon of olive oil and 1½ pounds sweet Italian sausage with the casing removed. Secure the Cooking Lid. The cooking time is set for 10 minutes at 285°F on Speed 2.
- Allow the sausage to cool slightly and mix well with 3 tablespoons ricotta and the reserved ingredients.
- Preheat oven 450°F
- If available, place a baking stone in the oven to heat up. If not, sprinkle a baking tray with cornmeal.
- Divide pizza dough into 4 pieces. On a lightly floured surface, roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals.
- Divide pizza dough into 4 pieces. On a lightly floured surface, roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals.
- Brush the outer edges of the bottom dough half with water and pull the top half over to cover the filling.
- With a fork, firmly press down around the dough edges to seal. Brush the calzones with oil.
- If using a stone, transfer the calzones to the oven, and evenly place directly on the stone. Otherwise, place on prepared baking tray.
- Bake calzones for 16 to18 minutes until well browned and filling is hot. Remove from oven with a pizza peel or large spatula and let rest for at least 5 minutes before serving.
