SAUSAGE BROCCOLI CALZONE
You know how people drop in unannounced and often a little famished? To remain calm in your own kitchen, reach for packaged French bread dough, sausage, cheese and veggies - then roll out the red carpet. -Angie Colombo, Oldsmar, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Stir in sage., On an ungreased baking sheet, unroll dough starting at the seam; pat into a 14x12-in. rectangle. Spoon sausage lengthwise across center of dough. Sprinkle with broccoli and cheeses. Bring long sides of dough to the center over filling; pinch seams to seal. Turn calzone seam side down., Bake at 350° until golden brown, 20-25 minutes. Serve warm.
Nutrition Facts : Calories 369 calories, Fat 21g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 773mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
CALZONES STUFFED WITH BROCCOLI RABE AND SAUSAGE
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.
STUFFED BROCCOLI RABE ROLL- ROTOLO DI BROCCOLETTO
I love Broccoli Rabe and this makes a great lunch or light meal. Use homemade dough or store bought. Also great sliced and used as an appetizer.
Provided by Antifreesz
Categories Lunch/Snacks
Time 45m
Yield 6-8 slices
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the oil in a sauté pan and cook the garlic until very soft.
- Stir in the broccoli rabe and cook for 3 minutes.
- Stir in the wine vinegar, basil, oregano, and salt.
- Transfer the mixture to a bowl. Let it cool 5 minutes.
- Put the dough in a bowl and allow it to come to room temperature.
- Roll it out on a floured surface into a 12 X 14-inch rectangle and place it on a lightly greased rimless baking sheet.
- Brush the top of the dough with the remaining olive oil.
- Spread the broccoli mixture over the top to within 1/2 inch of the edges, Scatter the cheeses on top.
- Starting with the side closest to you, roll the dough up tightly like a jelly roll on the baking sheet, tucking in the 2 side ends as you roll.
- Pinch the undersides of the dough together to seal it.
- Mix the egg with the water in a small bowl and use it to brush the top of the dough.
- Then sprinkle the coarse salt and sesame seeds evenly over the top.
- Preheat the oven to 375°F.
- Cover the roll with a towel and allow it to rise for 25 minutes.
- Bake for 30 to 35 minutes or until nicely browned.
- Let the roll cool about 5 minutes on the baking sheet before using a large spatula to transfer it to a cooling rack.
- Cut the roll while warm into thick slices.
SAUSAGE & HERB STUFFED COURGETTES
Everyone will love these cheesy stuffed courgettes with parsley and sausagemeat
Provided by Angela Boggiano
Categories Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
- Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
- Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
- Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins - cover towards the end if browning - until the courgettes are tender and the filling is golden. Serve with a salad, if you like.
Nutrition Facts : Calories 428 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
CALZONES STUFFED WITH BROCCOLI RABE AND SAUSAGE
How to make Calzones Stuffed with Broccoli Rabe and Sausage
Provided by @MakeItYours
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.
UNBELIEVABLE SPINACH CALZONES
Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!
Provided by Tosha Fields
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
- Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
- Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.
Nutrition Facts : Calories 584.4 calories, Carbohydrate 61.2 g, Cholesterol 101.1 mg, Fat 20.6 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 9.5 g, Sodium 1199.5 mg, Sugar 5.7 g
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