Ingredients
For the Calzone Dough:
2 pounds AP flour
1 ounce fresh yeast
2 cups hot water (115°F)
1 ounce salt
1 teaspoon sugar
For the Broccoli Rabe Calzones:
1 large bunch broccoli rabe (rapini)
Salt
¼ cup EVOO, plus more as needed to bake
3 tablespoons capers, drained
½ cup pitted oil-cured olives, chopped
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes or 2 teaspoons Calabrian red pepper paste
00 flour, for rolling dough
1 ½ cups fresh ricotta cheese
1 cup grated pecorino cheese
8 ounces fresh firm mozzarella or fior di latte, thinly sliced
For the Neapolitan Calzones:
2 tablespoons EVOO, plus more as needed to bake
2 tablespoons butter
2 cloves garlic, crushed
One 28-ounce can di Napoli (Italian) crushed tomatoes or tomato sauce
Basil (a few leaves for sauce and a few for filling)
00 flour, for rolling dough
1 ½ cups fresh ricotta
½ pound Naples-style salami or fennel salami, thin deli-sliced
½ pound prosciutto cotto (cooked ham), thin deli-sliced
One 8-ounce ball firm mozzarella or fior di latte, thinly sliced
Directions
Serves: Makes 6 large calzones
For the dough, pour flour onto large workspace and make a well at center. Combine yeast, hot water, salt and sugar to dissolve and let stand 10 minutes. Add to well and combine and knead until soft dough forms. Cut into 6 pieces and let rise until double in size.
Preheat oven to 550°F.
For the broccoli rabe calzones, cook trimmed rabe in boiling salted water 3 minutes, then shock in cold water, drain and dry.
Heat oil, 4 turns of pan, in large nonstick skillet over medium to medium-high heat. Add capers and olives, stir 2 minutes, then add chopped broccoli rabe, garlic and red pepper or red pepper paste.
Roll out a single piece of dough at a time on lightly floured surface to 12 inches.
Top dough, working on half of the round, with 1/3 of each cheese, then 1/3 of the broccoli rabe, leaving a ½- to ¾-inch border. Wet the edge of the calzone with water using your fingertips, then seal the calzone.
Spread a bit of oil on a baking sheet, add the calzone and brush top with a bit of oil.
Bake 15 to 18 minutes until very crisp.
For the Neopolitan calzones, heat a saucepot over medium heat with EVOO and butter and swirl with garlic 1 to 2 minutes. Add crushed tomatoes or tomato sauce, wilt in a few leaves of torn basil and reduce heat to a simmer.
Roll out a single piece of dough at a time on lightly floured surface to 12 inches.
Top dough, working on half of the round, with 1/3 of the ricotta, a thin layer of 1/3 of the salami and ham, then 1/3 of the mozzarella, leaving a ½- to ¾-inch border. Wet the edge of the calzone with water using your fingertips, then seal the calzone.
Spread a bit of oil on a baking sheet, add the calzone and spread a thin layer of tomato sauce on each calzone.
Bake 15 to 18 minutes until very crisp. Serve with remaining sauce.
