The bright Italian flavor in this calzone tastes like you had it delivered from an Italian restaurant!
|1||bunch rapini, ends trimmed|
|2 tbsp||olive oil|
|2||garlic cloves, sliced thin|
|1 tbsp||red pepper flakes|
|Salt and pepper|
|1 475 g||container ricotta|
|1 cup||parmesan cheese, grated|
|1 tbsp||lemon zest|
|1 tbsp||lemon juice|
|1||fresh ball of mozzarella, torn into small pieces|
|1 Pkg||Schneiders Mild Italian Chicken Smoked Sausage|
|1 700 g||ball fresh pizza dough|
|1 789 ml||jar prepared marinara sauce|
Preheat oven to 400 degrees
Fill a large pan with water and bring to a boil. Cook rapini for about 2 minutes and remove into a bowl of ice water. Drain and allow to dry on a paper towel lined baking sheet. Drain water from pan and heat olive oil.
Lightly fry garlic, and pepper flake for about 1 minute. Return rapini to pan and toss to coat well. Season with salt and pepper. Cook for about 2 to 3 minutes as water evaporates from the rapini. Set aside to cool. In the same pan cook sausage for about 3 to 4 minutes or until starting to brown. Remove and set aside.
Roughly chop cooled rapini. In a large bowl combine rapini, ricotta, parmesan, lemon zest, lemon juice and mozzarella. Mix well to combine. Season with salt and pepper. Flour a clean surface. Divide dough in half and roll each out into a 16” round.
To assemble calzone divide rapini mixture onto half of each dough round. Sprinkle divided sausage over top. Using a pastry brush, brush water around the circumference of the dough. Fold like a half moon. Using a fork, press firmly along the edges. Brush each top with egg yolk and sprinkle with additional parmesan cheese if desired.
Bake for about 15 to 20 minutes or until turning golden brown.
Serve with warm marinara sauce to dip.
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