2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 chorizo sausage, casing removed
1/2 rapini, blanched, and, chopped
1/2 bunch fresh spinach, chopped
2 plum tomato, peeled, seeded, and, diced
1 pinch nutmeg
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
1/3 cup Grana Padano cheese, finely, grated
3/4 cup shredded Chevre Noir cheese
Dough
1 package yeast
3/4 cup luke warm water
1 tsp salt
2 cup all purpose flour
1/4 cup olive oil
Filling
Preheat oven to 475 degrees F. In a large skillet, heat olive
oil. Sauté onion until soft, 2 to 3 minutes. Add the garlic and the
sausage. Sauté over medium heat for 3 to 4 minutes until sausage is
just golden. Add the tomatoes and toss for a few minutes, until
tomatoes are just softened.
Remove from heat and stir in
the chopped rapini and spinach. Add the nutmeg. Season with salt and
pepper. Add chopped parsley and stir to combine. Spread out on baking
sheet to cool completely. When cool stir in cheeses.
Dough
Add yeast to warm water. Let stand for 10 minutes or until yeast
foams. In a food processor fitted with the dough blade attachment
combine the flour and salt. Add the oil to the yeast mixture Pour
liquid into flour and pulse until mixture comes together. Keep pulsing
until dough is almost smooth.
Turn onto lightly floured surface to finish kneading. If dough seems too sticky, dust with more flour until smooth. Place in a well-oiled bowl and cover with plastic wrap.
Let rise in warm spot for
about 1½ hours until doubled in bulk Punch down and divide dough into 6
equal balls. Roll loosely and sprinkle with flour. Cover with tea
towel and let rest for half an hour.
Assembly
Roll each ball into 6 inch disc on lightly floured surface.
Brush with egg wash. Divide filling between 6 rounds and mound on
bottom half of circle leaving a half inch rim.
Fold top over and seal down with a fork. Pierce a hole in top of each calzone and brush with remaining egg wash. Let rest 10 minutes before baking.
Bake on parchment lined trays for 13 to 15 minutes or until golden and puffed. Cool on wire racks for at least 15 minutes before serving. You can also bake on a pizza stone.