Makes 4 calzones
Sausage and Broccoli filling:
3 cups broccoli florets, about 8 ounces
2 ounces mozzarella, well chilled
1 ounce pecorino cheese
4 hot cherry peppers, seeded
1 teaspoon olive oil
1½ pounds sweet Italian sausage, casing removed
3 tablespoons ricotta cheese
Cornmeal for dusting
1 pound *Pizza Dough*
Water, for sealing
Olive oil, for brushing
Nutritional information per sausage and broccoli calzone: Calories 618 (38% from fat) • carb. 56g • pro. 43g • fat 27g • sat. fat 11g • Col. 74mg • sod. 2073mg • calc. 168mg • fiber 7g
1. Add 3 cups of water to the work bowl. Add 3 cups of broccoli florets to the Steam Basket and place into the work bowl. Secure the Cooking Lid with Steam Cap in place.
2. The cooking time is set for 18 minutes at 285°F with no speed.
3. Remove broccoli and reserve. Discard water and wipe the bowl dry.
4. Insert the Shredding Disc Assembly adjusted to coarse shred. Secure the Food Processor Lid.
5. Shred the 2 ounces of chilled mozzarella on Speed 12. Reverse the Shredding Disc to fine shred.
6. Shred the ounce of pecorino cheese.
7. Remove and reserve both cheeses together. Insert the Metal Chopping Blade. Add 4 seeded, hot cherry peppers.
8. The processor is set to chop for 8 seconds on Speed 12.
9. Add the reserved steamed broccoli and Pulse to evenly chop.
10. Remove and reserve together with the cheeses. Clean out the work bowl and insert the Metal Chopping Blade.
11. Add the teaspoon of olive oil and 1½ pounds sweet Italian sausage with the casing removed. Secure the Cooking Lid. The cooking time is set for 10 minutes at 285°F on Speed 2.
12. Allow the sausage to cool slightly and mix well with 3 tablespoons ricotta and the reserved ingredients.
13. Preheat oven 450°F
14. If available, place a baking stone in the oven to heat up. If not, sprinkle a baking tray with cornmeal.
15. Divide pizza dough into 4 pieces. On a lightly floured surface, roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals.
16. Divide pizza dough into 4 pieces. On a lightly floured surface, roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals.
17. Brush the outer edges of the bottom dough half with water and pull the top half over to cover the filling.
18. With a fork, firmly press down around the dough edges to seal. Brush the calzones with oil.
19. If using a stone, transfer the calzones to the oven, and evenly place directly on the stone. Otherwise, place on prepared baking tray.
20. Bake calzones for 16 to18 minutes until well browned and filling is hot. Remove from oven with a pizza peel or large spatula and let rest for at least 5 minutes before serving.