Calzone Rustica Food

PIZZA RUSTICA

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, combine the mortadella, prosciutto, salami, ricotta, mozzarella, Parmesan and three of the eggs. Mix with a rubber spatula until combined. Lay out one sheet of puff pastry and roll it with a rolling pin just to flatten slightly. With the pastry set at an angle so that one corner is facing you, spread half of the mortadella mixture onto the half of the puff pastry that is closest to you. Brush the edges with some of the remaining beaten egg. Fold the pastry corner farthest from you over the filling to form a calzone-shaped triangle. Seal the edges either by crimping with your fingers or by using the tines of a fork. Set the pizza on a parchment-lined baking sheet and brush the outside with the remaining egg wash. Cut a slit in the top for ventilation. Repeat with remaining sheet of puff pastry and the remaining filling. Bake for 30 minutes, or until puffed, golden and cooked all the way through.
• Let rest for 10 minutes before cutting.

PIZZA RUSTICA

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

CALZONE RUSTICA

Steps:

• Heat oven to 400°F. Unroll dough onto ungreased large dark or nonstick cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles.
• Spread 1 tablespoon of the pizza sauce on half of each rectangle to within 1/2 inch of edges. Top each with sausage, bell pepper, onion and mozzarella cheese. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent. Sprinkle tops with Parmesan cheese.
• Bake 8 to 10 minutes or until golden brown. Serve calzones with remaining 1/2 cup pizza sauce for dipping.