NEAPOLITAN SAUSAGE AND BROCCOLI RABE CALZONE, a unique dinner dish, typical finger food, street food made at home with pizza dough, easy and delicious.
The Neapolitan Sausage and Broccoli Rabe Calzone is a delicacy that brings the sun and intense flavors of Neapolitan tradition to the table. This easy and irresistible recipe will take you to the heart of Naples, where spicy sausage meets the typical Neapolitan greens, broccoli rabe.
The soft dough of the calzone, made from simple pizza dough, embraces the sausage filling along with the broccoli rabe, the winning combination. The result is a perfect blend of flavors that echoes the authenticity of the streets of Naples.
The Neapolitan Sausage and Broccoli Rabe Calzone is perfect for family dinners or sharing joyful moments with friends; it’s a tribute to tradition and the pleasure of good food.
Join me in the kitchen today, we’re making the Neapolitan Sausage and Broccoli Rabe Calzone.
- Difficulty: Easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 0.14 oz fresh brewer's yeast
- 1/2 cup water
- Half teaspoon salt
- 4.4 oz all-purpose flour
- 4.4 oz fine flour
- 1.1 lbs broccoli rabe
- 2 sausages
- 7 oz provola cheese
Steps
Prepare the pizza dough, dissolve the yeast in water, pour the flour into a bowl with the salt, add the yeast in the center, and start kneading.
Make a ball and let it rest for 1 hour, once the time has passed, take the dough, shape it into a rectangle, fold the short side towards the center, cover with the other short side, form a ball, and let it rest for a couple of hours in a bowl covered with plastic wrap.
Meanwhile, clean the broccoli rabe, remove the woody stems, use only the leaves and small tender stems, wash thoroughly and cook in a pan with oil, a little water, and cover with the lid.
When they are wilted, remove the lid and cook over medium-low heat, adding oil and not water if needed, they must fry.
Cut the sausages and cook them in a pan next to the broccoli rabe when they are cooked, then let everything cool.
Once the dough has risen, divide it into two parts and roll it out like a pizza, fill with broccoli rabe and sausages, add sliced provola, and fold in half.
Seal the edges and place the calzones on the oven tray lined with parchment paper.
Bake in a preheated oven at 392°F for about 15 minutes.
Bon appetit.
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Neapolitan Sausage and Broccoli Rabe Calzone
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FAQ (Questions and Answers) Neapolitan Sausage and Broccoli Rabe Calzone
Can I use other types of sausage in the Neapolitan Sausage and Broccoli Rabe Calzone?
Absolutely, you can experiment with different types of sausage, such as spicy or sweet, to vary the flavor of your calzone. The important thing is to make sure the sausage is well cooked before adding it to the filling.
Can I replace broccoli rabe with other types of vegetables?
Certainly, if you can’t find broccoli rabe, you can replace it with other leafy green vegetables, such as broccoli or rapini. Choose vegetables with a similar texture to maintain the structure of the filling.
How long should I cook the Neapolitan Sausage and Broccoli Rabe Calzone?
The cooking time can vary depending on the size of the calzone and the oven temperature. Generally, bake at 392°F for about 15-20 minutes or until the crust is golden.
Can I make the calzone ahead of time and reheat it later?
Certainly, you can prepare the calzone in advance, refrigerate it, and reheat it in the oven before serving. Make sure to wrap it well in plastic wrap to maintain freshness.
Can I use puff pastry instead of pizza dough?
Yes, although it will slightly change the traditional recipe.
