Ricotta, sausage and Spinach Calzones

[FoodMan]

Ricotta, sausage and Spinach Calzones

Serves 4 as Main Dish.

This is a rough recipe for a favorite clazone of mine. I never follow a recipe for this but the following is a rough estimate. The key to those is the overnight rest in the fridge and using the best quality ricotta you can find. If you cannot find any, then make your own.

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Dough (enough for 4 to 5 calzones):

• 4 c bread flour
  
• 2 tsp Kosher salt
  
• 1 tsp instant yeast
  
• 2 T extra virgin olive oil
  
• 1-1/2 c tepid water
  

Filling

• Extra virgin olive oil, for cooking and drizzling
  
• 3 Italian sausages, removed from the casing and crumbled
  
• 2 Large garlic cloves, chopped
  
• 1 (8 oz) package frozen chopped spinach, defrosted
  
• 2 c good quality crumbly ricotta, preferably homemade
  
• 1/2 c good quality freshly grated Parmesan cheese
  
• salt and pepper
  
• 1-1/2 c shredded mozzarella cheese
  
• Crushed chile flakes (optional)
  
• Semolina Flour for dusting
  

Start these the night before you want to bake them. Prepare the dough by putting all ingredients in a food processor and mix for a few seconds to incorporate. Start adding the water. Add one cup at first and process for 25 seconds, add the remaining water and process until you have a cohesive elastic dough. Let the processor work the dough for about thirty seconds to develop the gluten. It should not be too wet or sticky. It should be easy to handle and elastic. Put the dough on a floured kitchen surface and knead for a minute or so. Form into a ball. Oil a bowl with a little olive oil and put the dough in there. Roll it around to cover it with oil. Cover the bowl with plastic wrap and let it rise at room temperature for about 2.5 hours or until it doubles in size.

Make the filling by sautéing the sausage in some olive oil over medium heat until cooked through. Add the garlic and cook for another minute or two, do not allow it to color. Squeeze your spinach dry and add it to the pan. Saute for about a minute. In a large bowl, crumble your ricotta. Once the spinach mixture is cool add it to the ricotta along with the parmesan cheese. Season with salt and pepper and if it is a little too dry add a glug or two of good extra virgin olive oil (I always do).

When the dough is proofed, cut it into 4 equal pieces, form each one into a ball. Now flatten them and use a rolling pin to roll them into rough circles about 10-12 inches in diameter. If the dough is too elastic let it rest for a few minutes and then keep on rolling. Fill each round of dough on one half, with the ricotta mixture, top it with a good portion of the shredded mozzarella and some crushed chile flakes if you like them. Fold the dough over, like a half moon and press the edges with your fingers. Chances are you will have a lot of extra “edge”. Trim this with a sharp knife leaving no more than 1/2 an inch. Crimp the edge with a fork to seal properly or fold the edge over itself to give it a more cool look. With the trimmed edges you can probably make a fifth calzone. Dust a baking sheet heavily with semolina flour and lay the clazones on it. Brush them with olive oil, cover with plastic wrap and refrigerate for up to 2 days.

Heat your oven to 400F. When the oven is heating remove the calzones from the fridge, dust them with semolina (this is optional, but it gives them an extra layer of texture that is lovely), and make three vents in each one with a sharp knife or scisors. Bake for about 30 minutes or until GB&D, golden brown and deliciouse. Let them rest, if you can, for 10 minutes before slicing and serving.

Keywords: Main Dish, Dinner, Intermediate, Bread, Cheese, Italian, Lunch

( RG1466 )