Amount Measure Ingredient – Preparation Method
4 C Flour
1 Tsp. Salt
1 1/2 Tsp. Sugar
1 Tbsp. Extra Virgin Olive Oil
1 Package Dry Yeast
1 1/2 C Warm Water – divided
1 Tsp. Olive Oil
1 1/2 Medium Broccoli Heads
2/3 C Chopped Provolone Cheese
1/3 C Mozzarella Cheese – grated
1/4 C Parmesan Cheese
1 Clove Garlic – minced
1 C Mild Italian Sausage, Chopped – browned and drained
1/4 C Olive Oil
Salt And Pepper – to taste
1 Tbsp. Water
Proof the yeast by blending it with 1/4 C warm water. Let stand until it
Combine flour, salt and sugar. Add 1 tbsp. olive oil, blending by rubbing
the mixture between the palms of your hands. Make a well in dry ingredients.
Add yeast mixture and work in by hand. Add remaining water, gradually. Blend
well and gather up.
Place 1 tsp. of olive oil on a wooden board. Knead dough on board until
smooth and satiny. Place dough in a deep bowl and cover with apiece of
plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until
doubled in bulk. Punch down and knead for a minute. Divide into six equal
parts. On a floured board, roll out each section into an 8"x10" rectangle.
About 30 minutes before dough has finished rising, prepare filling.
Clean and wash the broccoli. Separate stalks. Soak in cool water with 1 tsp.
salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling
water for 5 minutes. Drain well and chop. Place in a large bowl.
Add cheese, garlic and sausage, salt and pepper and mix well. Divide into
six equal portions.
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