Broccoli Rabe and Neapolitan Calzones
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Broccoli Rabe and Neapolitan Calzones

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

Preparation

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. 

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