Time 25m Yield 6 servings Number Of Ingredients 5 Steps:
Bring a large pot of salted water to boil. Preheat the oven to 350 degrees. Drop broccoli rabe into the water, and cook until bright green and tender, about 3 minutes. Remove, and plunge into ice water. Drain. Place 2 tablespoons olive oil in a skillet, and turn heat to medium-high. Toast garlic in oil until golden. Chop broccoli rabe into pieces, about an inch or two long, and add to skillet. Toss, then turn off heat. Add broccoli rabe mixture to a baking dish. Sprinkle with grated cheese, and bake until cheese melts, about 10 minutes. Serve hot.
Time 35m Yield 4 servings Number Of Ingredients 7 Steps:
In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper. Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal. Preheat oven to 400 degrees F. Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.
Time 40m Yield 8 Number Of Ingredients 12 Steps:
Heat oven to 425°. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender. Stir in broccoli, thyme and garlic salt. Add water. Cook uncovered 5 minutes or until liquid has evaporated. Stir in olives; remove from heat. Mix egg, cheeses and pepper. Press each can of dough into 11-inch square; cut each into 4 squares. Spread 1 1/2 tablespoons cheese mixture on each square to within 1 inch of edge. Top each with a rounded 1/4 cup broccoli mixture. Fold squares diagonally in half; pinch edges. Bake on ungreased cookie sheet 15 minutes or until golden brown.
Yield 6 Number Of Ingredients 18 Steps:
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Time 3h15m Yield 6 servings Number Of Ingredients 16 Steps:
For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it’s ready. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling. For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop. Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside. Preheat the oven to 350 degrees F. To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick. Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling. Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired.
Time 40m Yield 2 servings Number Of Ingredients 12 Steps:
Heat the oven to 500 degrees. Lightly oil a baking sheet. Heat a large skillet over medium heat. Add 2 tablespoons oil and 2/3 of the garlic. Cook until fragrant but not brown, about 20 seconds. Add the broccoli rabe and 3 tablespoons water. Cook over medium-high heat for 3 minutes. Reduce heat, cover, and cook until stems are tender, 2 to 3 minutes more. Season with salt and pepper. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spoon ricotta on half the dough, leaving a half-inch border. Top with Parmesan, remaining garlic and mozzarella. Mound broccoli rabe over the cheese, and sprinkle with olives and pepper flakes. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Transfer calzone to baking sheet. Brush the top with olive oil. Bake until crust is golden and firm, 15 to 20 minutes. Let cool 5 minutes before serving.
More about “broccoli rabe olive and parmesan calzone recipes”
Yield Makes 4 servings Number Of Ingredients 10 Steps:
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
