A traditional homemade calzone recipe!

Broccoli Rabe, also known as Rappini is low in calories and sodium and is fat and cholesterol free.Rappini is a good source of potassium, fibre, folic acid and Vitamin K. A 3.5 oz serving provides more than half of the daily requirement of vitamin A and vitamin C, which inhibitthe free radicals that can damage the body's cells. This bitter green vegetable is also a fabulous source of folate (theB vitamin that is effective in preventing heart disease andbirth defects).As well, research has shown thatits flavonoids are effective in reducing the risk of stroke. Rappini/Broccoli Rabe also provides calcium, iron and provides containsphytochemicals, nutrients and compounds that offer cancer-fighting benefits. Comprised of green, leafy stalks, broccoli rabe is more closely related to turnips and mustard greens, than to broccoli.The vegetables’ correct pronunciation is “broccoli rob” and has been nicknamed, simply “rob.”It is available any time of the year but is at its best during the winter. The bitterness of broccoli rabe can be reduced by quickly blanching it in boilingsalted water, and then plunging it into an ice bath. A little crushed red pepper also serves to even outrabe’s bite andzing.
 
Ingredients:
2 cups all-purpose flour
1 tsp rapid-rising yeast
1 tspSea salt
2 tsps sugar
½ to¾ cup water
3 TBSPs olive oil
Egg wash:  1 egg beaten with 1 TBSP water

Calzone Dough:
Combine the yeast,flour, salt and sugarin a food processor
While the machine isin operation, add 1/2 cup of water and 3 TBSPolive oil through feed tube.
Mix in processor for 15-20 seconds, adding additional water a little by little, until mixture forms a ball.
If the dough is too sticky, add a more flour.
Place the dough ona lightly floured surface.
Knead just until smooth;only a few times.
Lightly grease a bowl with olive oil and place the dough in the bowl
Coat all sides of the dough with theolive oil.
Cover and allow to rise for about 2 hours, or until the dough doubles in size.
Next, punch down the calzone dough and transfer to afloured surface.
Divide into four equal pieces. 
Cover and allow the dough to rest for about 20 minutes.

Calzone Filling:
2 cups of Ricotta cheese
1 (lb).Of cooked, Italian sausage; cut in cubes
1 small bunch of broccoli rabe, chopped
1 TBSP minced garlic
½ tsp of red pepper flakes
2 eggs
½ cup of grated Parmesan Cheese
½ cup of grated mozzarella cheese
1 TBSP of chopped parsley
Salt and pepper

Directions:
Sauté the cubes of Italian sausage until brown. When cooked through, drain the sausage on paper towels in order to soak-up the excess grease.
Sautétheminced garlic and crushed red pepper in about a tablespoon of olive oil for 1 minute before adding thechopped broccoli rabe. Continue to cook over medium heat for about 7 minutes, or until done.
Add to the drained sausage mixture. Allow to cool for several minutes. When cool, add the remaining ingredients to the sausage and broccoli rabe mixture. Stir to combine.

Preheat the oven to 400 °
Divide the dough into fourths.
Roll out one portionof dough at a time to form a 10” circle.
Spread¼ ofthe filling mixture over the bottom portion of the circle leaving room at the edges to seal properly.
Fold the top portionover the filling mixture to make a half-moon shape.
Brush the edges of the calzone dough with the egg wash. Seal the edges by pinching them gently together with your fingers.
To ensure it is securely sealed, fold the edges back toward the calzone filling, and press to seal.
Place the calzone ona lightlygreased baking sheet and sweep with the remaining egg wash over the top.
Repeat procedure for the rest of the calzones
Bake for 20 to 25 minutes, until the crust is golden.
Serve with marinara sauce.