Friday, November 22, 2013

Ricotta Calzones with Sausage

Prep Time: 10 minutes
Rise Time:  90-120 minutes
Rest Time: 30 minutes
Prep Time: 60 minutes
Bake Time: 11-15 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2003)

The prep time includes the rolling of the dough, and assembling. Assembling took 30 minutes of the time. It could maybe be done quicker.

I started making the filling while dough was still rising. Then I made 6 balls of dough, and did nothing during the 30 minutes rest time. Then I was able assemble the calzones. So there is a little overlap, but overall, these do take about 2.5 - 3 hours to make and bake. I had to bake in two batches because I only have a round pizza stone and they won't all fit.

The actual recipe calls for Broccoli Rabe which I did not have, so I just left that out. I'm sure it would be a nice addition though.

This recipe takes a bit of time, but it makes 6 large calzones. I managed to usually eat one full one, but was pretty hungry when I ate these. Sometimes 1/2 of one would suffice.

I froze the leftovers and reheated in the over. These were just as good as original. Actually maybe better, because there was no effort involved and we could just enjoy.

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