*  Exported from  MasterCook II  *

                           Calzone Di Broccoli

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough:
   4      c             Flour
   1      ts            Salt
   1 1/2  ts            Sugar
   1      tb            Extra virgin olive oil
   1                    Pkg dry yeast
   1 1/2  c             Water -- warm, divided
   1      ts            Olive oil
                        Filling:
   1 1/2  md            Broccoli heads
     2/3  c             Provolone cheese -- chopped
     1/3  c             Mozzarella cheese -- grated
     1/4  c             Parmesan cheese
   1      cl            Garlic -- minced
   1      c             Mild Italian sausage --
                        - chopped, browned, drained
     1/4  c             Olive oil
                        Salt & pepper -- to taste
                        Glaze:
   1                    Egg
   1      tb            Water
                        For Dusting:
                        Corn meal
                        Filling Variation:
   1 1/2  lb            Ricotta cheese -- drained
   3      sl            Proscuitto -- diced
   3      tb            Romano cheese
   3      tb            Parmesan cheese -- freshly grated
   2                    Eggs
                        Salt -- to taste
                        Black pepper -- to taste
   2      tb            Fresh parsley -- minced
   1      cl            Garlic -- minced

Proof the yeast by blending it with 1/4 cup warm water. Let stand
until it bubbles.

Combine flour, salt, and sugar. Add 1 tb olive oil, blending by
rubbing the mixture between the palms of your hands. Make a well in
dry ingredients. Add yeast mixture and work in by hand. Add remaining
water, gradually. Blend well and gather up.

Place 1 ts olive oil on a wooden board. Knead dough on board until
smooth and satiny. Place dough in a deep bowl and cover with a piece
of plastic wrap and a towel. Let rise in a warm place for 1-1/2 hours
or until doubled in bulk. Punch down and knead for 1 minute. Divide
into six equal parts. On a floured board, roll out each section into
an 8x10" rectangle.

About 30 minutes before dough has finished rising, prepare filling.
Clean and wash the broccoli. Separate stalks. Soak in cool water with
1 ts salt for 15 minutes. Rinse in cool water. Cook in a large pot of
boiling water for 5 minutes. Drain well and chop. Place in a large
bowl. Add cheese, garlic, sausage, salt, and pepper, and mix well.
Divide into six equal portions.

On the long side of the dough, place about 2/3 cups tightly packed
filling in a strip 1" away from three edges of the dough. Flatten and
smooth out the filling with a spoon. Brush 1/2" of edges of complete
dough with the egg mixed with the egg. Fold the empty side of the
dough over filling to evenly meet the edges on the other side. Tamp
down edges to seal well.

With floured fingers turn edges under 1/4". Repeat on others.
Sprinkle two 12x16" baking tins with corn meal. Place three calzones
on each tin, not touching each other. Tamp down edges once more to
ensure a seal.

Brush tops of calzones with remainder of beaten egg mixture. Prick
the tops with a round toothpick, making holes 1/2" apart all over the
top. Do not pierce through to bottom dough. Bake in a preheated 375°F
oven for 30 minutes or until golden brown. Serve hot or cold.

Filling Variation:

Mix ingredients and use in place of filling above.


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