Calzone with Sausage Rapini and Goat Cheese

Calzone with Sausage Rapini and Goat Cheese
Cook Time
2h 10 min
6 servings

Unlike store bought calzones, this dish uses flavourful goat cheese and nutritious rapini with savoury chorizo sausage.




Tbsp olive oil
onion, chopped
cloves garlic, chopped
chorizo sausage, casing removed
rapini, blanched, and, chopped
bunch fresh spinach, chopped
plum tomato, peeled, seeded, and, diced
pinch nutmeg
cup fresh parsley, chopped
cup Grana Padano cheese, finely, grated
cup shredded Chevre Noir cheese


package yeast
cup luke warm water
tsp salt
cup all purpose flour
cup olive oil


Step 1

Preheat oven to 475 degrees F.

Step 2

In a large skillet, heat olive oil. Sauté onion until soft, 2 to 3 minutes.

Step 3

Add the garlic and the sausage. Sauté over medium heat for 3 to 4 minutes until sausage is just golden.

Step 4

Add the tomatoes and toss for a few minutes, until tomatoes are just softened.

Step 5

Remove from heat and stir in the chopped rapini and spinach.

Step 6

Add the nutmeg.

Step 7

Season with salt and pepper.

Step 8

Add chopped parsley and stir to combine.

Step 9

Spread out on baking sheet to cool completely.

Step 10

When cool stir in cheeses.

Step 11

Add yeast to warm water.

Step 12

Let stand for 10 minutes or until yeast foams.

Step 13

In a food processor fitted with the dough blade attachment combine the flour and salt.

Step 14

Add the oil to the yeast mixture

Step 15

Pour liquid into flour and pulse until mixture comes together.

Step 16

Keep pulsing until dough is almost smooth.

Step 17

Turn onto lightly floured surface to finish kneading.

Step 18

If dough seems too sticky, dust with more flour until smooth.

Step 19

Place in a well-oiled bowl and cover with plastic wrap.

Step 20

Let rise in warm spot for about 1½ hours until doubled in bulk

Step 21

Punch down and divide dough into 6 equal balls.

Step 22

Roll loosely and sprinkle with flour. Cover with tea towel and let rest for half an hour.

Step 23

Roll each ball into 6 inch disc on lightly floured surface.

Step 24

Brush with egg wash. Divide filling between 6 rounds and mound on bottom half of circle leaving a half inch rim.

Step 25

Fold top over and seal down with a fork.

Step 26

Pierce a hole in top of each calzone and brush with remaining egg wash.

Step 27

Let rest 10 minutes before baking.

Step 28

Bake on parchment lined trays for 13 to 15 minutes or until golden and puffed.

Step 29

Cool on wire racks for at least 15 minutes before serving.

Step 30

You can also bake on a pizza stone.

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