Calzone Disernia Recipes

Steps:

• PREPARATION:.
• Make the dough first. Combine the flour, eggs, and salt, and knead well until the mixture is firm and elastic; it will be quite firm, and if you can't incorporate all the flour add a little water to the mixture.
• Then make the filling. Place the ricotta in a medium mixing bowl and add the scamorza cheese, egg yolks, mint, and prosciutto and mix well. Season the mixture to taste with salt and pepper.
• Roll the dough out into a 1/8th in thick sheet - and cut it into 4-inch squares.
• Divide the filling up among the squares, setting it in the middle of each, and fold them over the filling, crimping the edges to seal them. Place the oil in a deep fry pan and heat to 350 degrees. Fry the calzoni in hot oil until golden on both sides. Drain them well on absorbent paper, and serve.

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.