Broccoli Rabe and Neapolitan Calzones

{"handle":"broccoli-rabe-and-neapolitan-calzones-rachael-ray","title":"Broccoli Rabe and Neapolitan Calzones","seoTitle":"Broccoli Rabe and Neapolitan Calzones | Rachael Ray","seoDescription":"Rachael shares a fun twist on pizza night: calzones two ways!","image":"https://images.ctfassets.net/vmuke7sdou62/1DEiTQENxDB5C70BsCf1jv/2183ddeaeb46b74c33fc0ae7c4f94007/16092-calzones.jpg_itok_cMBnPhr3","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.

","tags":"Rachael Ray Show, Baked, Comfort Food, Dinner, Quick + Easy","publishDate":"2022-04-27T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/broccoli-rabe-and-neapolitan-calzones-rachael-ray"}