Calzones Stuffed with Broccoli Rabe and Ricotta

Childhood memories quickly flood as I am reluctant to turn that pizza dough over and make the pizza into a calzone. You see, I am a constant. I don’t like change, yet I like challenge and this comes both in my personal life..and well..in cooking.

Pizza is on a regular basis in the Ferraro house, and we’re pretty picky with how we like it too. extra sauce, (for me), thin crust, high heat and that’s the way we do it every few weeks.

< Then...then I get a craving. A surge of flavor adrenaline..an inkling that needs to be satisfied. And it comes from anywhere...could be a conversation, watching a cooking show...or in this case, an old memory. I've lived outside of the eat coast longer than I have lived in the east coast, but childhood memories of taking the subway, seeing Cats on Broadway and having the best Italian food a block down will never leave my heart. I try to replicate some New York favorites that I can't find on the West coast, such as my all time favorite 7-layer rainbow cookies or hearty knish. This time, it was the beloved calzone that salivated me. < Confession. I semi-homemade this. At $3 a pop, I'm going to splurge and buy the already made fresh pizza dough from the local shop (No Pillsbury here, but I won't judge). Keep it simple people, take it out of the package and leave it on the counter for about an hour to get to room temperature. This will also help the dough relax and make ti easier to roll out. Then...the fun begins. Get your toppings and fill 'er up, baby! My only suggestion (and peeve), don't include the sauce in the calzone, save that for the side. This is a calzone after all, and any good soul East Coaster knows to save it for the side. [wprm-recipe id="5981"]