The sausage and broccoli rabe calzones are a bit different from the classic ones, with a filling I dared to try, but it passed the test with flying colors.
I initially planned to make simple calzones and then thought of a slightly different filling since I had some broccoli rabe pesto that was sent to me by the apuleat company, and I needed to try it and review it.
I have also tried this pesto in other dishes, and I assure you it’s delicious for recipes like this one. I also intend to try making my own broccoli rabe pesto and if it turns out well, I will offer a homemade version.
Meanwhile, if you want to try this and other products from the apuleat company, I recommend visiting their website.
Of course, you’ll need to ensure your calzones are well sealed to avoid unwanted surprises during cooking… I baked these in the oven, but you can fry them if you prefer.
Try my recipe with step-by-step photos and let me know if you like them.
Approx. 400 kcal per calzone
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 11 calzones
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dough to Make Sausage and Broccoli Rabe Calzones
- 1 1/2 packet Dry yeast
- 10 oz Warm water
- 1 teaspoon Salt
- 1 tablespoon Sunflower oil
- 2 oz Durum wheat flour
- 11 oz All-purpose flour + 1½ oz for the work surface
- 1 1/2 tablespoon Extra virgin olive oil for leavening
- 14 oz Sausage meat
- 9 oz Mozzarella
- 3 oz Broccoli rabe pesto
- 3 tablespoons Extra virgin olive oil
Preparation of Sausage and Broccoli Rabe Calzones
First, let’s prepare the dough for the calzones… put the warm water and dry yeast in a bowl, dissolve it, then add half the all-purpose flour and mix well.
Add salt, sunflower oil, the remaining all-purpose flour, and durum wheat flour to the dough, mixing well until all ingredients are well incorporated, then pour the dough onto a work surface and knead until smooth and not sticky.
At this point, place the dough in a large bowl and coat it with 1/2 tablespoon of extra virgin olive oil, cover the bowl with plastic wrap, and let it rise in the turned-off oven with the light on for 2 hours or until doubled.
Once risen, turn out the dough onto a floured work surface, knead into a ball, divide into 11 pieces, forming 11 balls. Place them well apart on the work surface and let rise covered for at least 30 minutes.
After the time has passed, take each ball and roll it out into an oval sheet for our calzones. In the center, place the sausage, about 2 teaspoons of pesto, and crumbled mozzarella
and fold our calzone over to create a large half-moon.
Seal the edges well and place them apart on a baking tray lined with parchment paper and let rest for about 30 minutes.
