Traditional Calzone

Name: Traditional Calzone
Prep time: 40 min
Cook time: 60 min
Total time: 1 h 40 min
Yield: 20 servings.
Cuisine: Europe, Italian
Ingredients: 5-1/2 to 6 cups all-purpose flour; 4-1/2 teaspoons sugar; 1 tablespoon dried parsley flakes; 1 package (1/4 ounce) quick-rise yeast; 1-1/2 teaspoons salt; 1-1/2 teaspoons dried basil; 1-1/2 teaspoons dried rosemary, crushed; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon pepper; 1-1/4 cups water; 10 tablespoons butter; 2 large eggs; FILLING:; 3 pounds bulk Italian sausage; 3 cartons (15 ounces each) ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Romano cheese; 3 large eggs, lightly beaten; 1/4 cup dried parsley flakes; EGG WASH:; 1 large egg; 2 tablespoons water

TOTAL TIME: Prep: 40 min. + rising Bake: 1 hour + standing YIELD: 20 servings.

Serving this calzone at Easter has been a custom in my Italian family for over four generations. The filling is a delectable blend of Italian sausage and three types of cheese.—Joanne DiGirolamo, Des Plaines, Illinois

Ingredients

5-1/2 to 6 cups all-purpose flour
4-1/2 teaspoons sugar
1 tablespoon dried parsley flakes
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1-1/4 cups water
10 tablespoons butter
2 large eggs
FILLING:
3 pounds bulk Italian sausage
3 cartons (15 ounces each) ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
3 large eggs, lightly beaten
1/4 cup dried parsley flakes
EGG WASH:
1 large egg
2 tablespoons water

Directions

1. In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes.
2. Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish.
3. Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares.

Nutrition Facts

1 piece: 390 calories, 22g fat (11g saturated fat), 126mg cholesterol, 685mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 18g protein.