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1
For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water.
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2
Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
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3
In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt.
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4
Pour in the yeast-water mixture and the olive oil.
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5
Mix to combine on medium speed.
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6
When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
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7
Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap.
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8
Place the bowl in a warm place to let rise until doubled in size, about 1 hour.
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9
Punch the dough down and let it rise again for 30 to 40 minutes.
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10
During the last rise, make the filling.
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11
For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath.
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12
Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath.
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13
Let cool and then coarsely chop.
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14
Coat a large saute pan with olive oil and bring to a medium heat.
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15
Add in the sausage and chop it up with the edge of large kitchen spoon.
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16
Cook until the sausage is brown and crumbled.
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17
Stir in the broccoli rabe and remove from the heat.
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18
Transfer to a large mixing bowl and stir in the ricotta and Parmesan.
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19
Taste to make sure it is delicious and set aside.
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20
Preheat the oven to 350 degrees F.
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21
To assemble: Once the dough is rested, divide the dough into nine 2-inch balls.
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22
(Save 3 of the balls for another purpose.)
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23
On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick.
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24
Place about 3/4 cup of the filling on the bottom half of a dough circle.
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25
Brush the bottom half edge of the circle with the egg wash.
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26
Fold the top half of the circle over to ALMOST meet the bottom edge of the dough.
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27
Fold the bottom edge of the dough over the top edge and crimp it shut.
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28
Brush the top of the dough with the egg wash and sprinkle with sesame seeds.
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29
Repeat this process with rest of the dough and filling.
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30
Place the filled calzones on sheet trays and bake for 30 minutes.
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31
Serve hot or at room temperature with tomato sauce if desired.
