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1
Preheat oven to 475 degrees F.In a large skillet, heat extra virgin olive oil.
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2
Saute/fry onion till soft, 2 to 3 min.
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3
Add in the garlic and the sausage.
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4
Saute/fry over medium heat for 3 to 4 min till sausage is just golden brown.
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5
Add in the tomatoes and toss for a few min, till tomatoes are just softened.
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6
Remove from heat and stir in the minced rapini and spinach.
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7
Add in the nutmeg.
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8
Season with salt and pepper.
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9
Add in minced parsley and stir to combine.
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10
Spread out on baking sheet to cold completely.
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11
When cold stir in cheeses.
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12
Dough:Add in yeast to hot water.
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13
Let stand for 10 min or possibly till yeast foams.
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14
In a food processor fitted with the dough blade attachment combine the flour and salt.
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15
Add in the oil to the yeast mixturePour liquid into flour and pulse till mix comes together.
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16
Keep pulsing till dough is almost smooth.
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17
Turn onto lightly floured surface to finish kneading.
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18
If dough seems too sticky, dust with more flour till smooth.
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19
Place in a well-oiled bowl and cover with plastic wrap.
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20
Let rise in hot spot for about 11/2 hrs till doubled in bulk Punch down and divide dough into 6 equal balls.
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21
Roll loosely and sprinkle with flour.
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22
Cover with tea towel and let rest for half an hour.
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23
Assembly:Roll each ball into 6 inch disc on lightly floured surface.
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24
Brush with egg wash. Divide filling between 6 rounds and mound on bottom half of circle leaving a half inch rim.
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25
Fold top over and seal down with a fork.
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26
Pierce a hole in top of each calzone and brush with remaining egg wash.
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27
Let rest 10 min before baking.
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28
Bake on parchment lined trays for 13 to 15 min or possibly till golden brown and puffed.
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29
Cold on wire racks for at least 15 min before serving.
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30
You can also bake on a pizza stone.
