Broccoli Rabe and Neapolitan Calzones | Rachael Ray

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Broccoli Rabe and Neapolitan Calzones | Rachael Ray

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What’s better than a hot calzone fresh from the oven? Two types of hot calzone fresh from the oven! Here, Rach makes a total of six large ones: three filled with broccoli rabe, capers, olives, ricotta, pecorino and mozzarella and three filled with tomato sauce, salami, ham, basil, ricotta and mozzarella. «What a fun twist on pizza night,» says Rach. Mangia! 

Pro Tip from Rach: This dough is closer to a bread dough, but you can use store-bought pizza dough, if you like.   

For more calzone inspiration, check out Rach’s Sausage Calzone and Mini Sausage, Mushroom and Cheese Calzones.

Ingredients For the Calzone Dough:

    2 pounds AP flour1 ounce fresh yeast2 cups hot water (115°F) 1 ounce salt1 teaspoon sugar

For the Broccoli Rabe Calzones:

    1 large bunch broccoli rabe (rapini) Salt¼ cup EVOO, plus more as needed to bake 3 tablespoons capers, drained½ cup pitted oil-cured olives, chopped4 cloves garlic, thinly sliced 1 teaspoon red pepper flakes or 2 teaspoons Calabrian red pepper paste 00 flour, for rolling dough1 ½ cups fresh ricotta cheese1 cup grated pecorino cheese8 ounces fresh firm mozzarella or fior di latte, thinly sliced

For the Neapolitan Calzones:

    2 tablespoons EVOO, plus more as needed to bake2 tablespoons butter2 cloves garlic, crushedOne 28-ounce can di Napoli (Italian) crushed tomatoes or tomato sauceBasil (a few leaves for sauce and a few for filling) 00 flour, for rolling dough1 ½ cups fresh ricotta ½ pound Naples-style salami or fennel salami, thin deli-sliced½ pound prosciutto cotto (cooked ham), thin deli-slicedOne 8-ounce ball firm mozzarella or fior di latte, thinly sliced

Yield Preparation

For the dough, pour flour onto large workspace and make a well at center. Combine yeast, hot water, salt and sugar to dissolve and let stand 10 minutes. Add to well and combine and knead until soft dough forms. Cut into 6 pieces and let rise until double in size. 

Preheat oven to 550°F. 

For the broccoli rabe calzones, cook trimmed rabe in boiling salted water 3 minutes, then shock in cold water, drain and dry.

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Broccoli Rabe and Neapolitan Calzones | Rachael Ray

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Heat oil, 4 turns of pan, in large nonstick skillet over medium to medium-high heat. Add capers and olives, stir 2 minutes, then add chopped broccoli rabe, garlic and red pepper or red pepper paste.     

Roll out a single piece of dough at a time on lightly floured surface to 12 inches.  

Top dough, working on half of the round, with 1/3 of each cheese, then 1/3 of the broccoli rabe, leaving a ½- to ¾-inch border. Wet the edge of the calzone with water using your fingertips, then seal the calzone.    

Spread a bit of oil on a baking sheet, add the calzone and brush top with a bit of oil.  

Bake 15 to 18 minutes until very crisp.  

For the Neopolitan calzones, heat a saucepot over medium heat with EVOO and butter and swirl with garlic 1 to 2 minutes. Add crushed tomatoes or tomato sauce, wilt in a few leaves of torn basil and reduce heat to a simmer.  

Roll out a single piece of dough at a time on lightly floured surface to 12 inches. 

Top dough, working on half of the round, with 1/3 of the ricotta, a thin layer of 1/3 of the salami and ham, then 1/3 of the mozzarella, leaving a ½- to ¾-inch border. Wet the edge of the calzone with water using your fingertips, then seal the calzone. 

Spread a bit of oil on a baking sheet, add the calzone and spread a thin layer of tomato sauce on each calzone.   

Bake 15 to 18 minutes until very crisp. Serve with remaining sauce. 

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