Anne Burrell's Sausage and Broccoli Rabe Calzones | Secrets of a Restaurant Chef | Food Network

Anne shows how EASY it is to make your own cheesy, comforting calzones at home! Make it a family weekend project.
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

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Calzones Stuffed with Broccoli Rabe and Sausage
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 3 hr 15 min
Prep: 40 min
Inactive: 1 hr 55 min
Cook: 40 min
Yield: 6 servings

Ingredients

Calzone Dough:
2 tablespoons dry yeast
1 teaspoon sugar
1 cup warm water
2 cups high-gluten flour
1 cup semolina flour, plus more for dusting
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil, plus more for bowl

Broccoli Rabe and Sausage Filling:
Kosher salt
1 bunch broccoli rabe, tough stems removed
Olive oil
4 links hot Italian sausage, casings removed
1 1/2 cups ricotta
1/4 cup grated Parmesan
2 eggs beaten with 2 tablespoons water, for egg wash
1/4 cup sesame seeds
Serving suggestion: All-purpose tomato sauce, such as Anne's Marinara Sauce, optional.

Directions

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.

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Anne Burrell's Sausage and Broccoli Rabe Calzones | Secrets of a Restaurant Chef | Food Network
https://www.youtube.com/watch?v=LI_0-YoV6E4&feature=youtu.be