Place the dough into your pyrex Pie plate. Using a rolling pin roll out your dough until fairly thin this will be used for the bottom crust. Use butter or cooking spray to grease a 9" pyrex Pie plate. Season to taste with Cracked black Pepper. Mix in the grated Pecorino Romano Cheese. When your dough is ready and not sticky to touch wrap your Dough in saran wrap and let it rest for 30-45 minutes.Ĭut all the Meats and Cheeses in small cubes and combine them in a large bowl. ***If you feel your dough is to wet add some more flour, if you feel your dough is to dry add in some more milk. Next, add the eggs and let them mix well.Īdd enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let the flour absorb all the butter and salt. In a stand mixer, add the flour and cold butter (cut your butter into 1/4 inch slices). Saute for a few minutes and drizzle with some more extra virgin olive oil.ġ/4 lb Parma Prosciutto cut into thin ribbonsģ/4 lb sweet ground Italian Sausage **out of the casing (Cook in advance the Sausage needs to be fully cooked when adding it to the other ingredients). Season to taste with cracked black pepper and garlic salt. Saute your garlic for a couple of minutes until slightly golden brown. Next, add in some red chili flakes to taste. Next, add a few tablespoons of extra virgin olive oil into a large fry pan. Next, give your rabe a rough chop into approximately 1 inch pieces.Īdd your rabe to a large pot and fill about a 1/4 of the way with water.Ĭook on high for about 10 minutes until the rabe is dark green, tender and wilted. ****Rabe recipe: Wash your rabe thoroughly and cut off lower stems. Next drizzle on extra virgin olive oil and rub it down evenly.Ĭook the calzone for 30-35 minutes until golden brown. Mix the garlic powder, paprika and cracked black pepper together then sprinkle on the calzone. Next, tuck in both edges and fold under so none of the ingredients come out in the cooking process. Roll up the dough and ingredients horizontally very tightly then press down evenly. Next, chop up the sun dried peppers and scatter them all around evenly. When the dough is ready stretch out the dough very evenly until it fits the entire cookie sheet.Īdd on the provolone cheese, then the mozzarella cheese. Let the dough rise for a few hours until light and puffy. Shape the dough into a uniform ball (squeeze out all of the air).Īdd the dough to a large cookie sheet and drizzle with olive oil. Start by adding a drizzle of Pastene's extra virgin olive oil to a large cookie sheet. of cooked ground Italian Sausage (Hot or Sweet)ġ cup cooked and seasoned sauteed Broccoli Rabe - (SEE RECIPE BELOW)ġ cup shredded Whole Milk Mozzarella Cheeseġ/2 jar of Pastene's Sun Dried Peppers (reserve 3 teaspoons of the pepper oil) You will need a large cookie sheet for best results.ġ/2 lb. Here it is #alexiafoodees my super delicious calzone recipe featuring Pastene’s new sun dried peppers OMG I’m addicted!!! □□□□️□️□️ They are sooooooooooo good!!!! □□□ These calzones are filled with Mozzarella & Provolone Cheese, Hot Italian Sausage, Broccoli Rabe and the ST⭐️R of the show Pastene’s NEW Sun Dried Peppers!!!! Ohhhhhh Deeeeee!
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