| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Dujour10 | 1 | servings |
INGREDIENTS
| 4 | c | Flour |
| 1 1/2 | ts | Salt |
| 1 1/2 | Sticks butter or Crisco | |
| 1 | Egg mixed with 1/2 cup warm water | |
| 1 | tb | Sugar |
| Pepper to taste | ||
| 5 | Links Italian sausage; (dried in | |
| ; refrigerator for 3 | ||
| ; days) | ||
| 6 | Hard-boiled eggs | |
| 3 | lb | Ricotta cheese |
| 3 | Eggs | |
| 2 | tb | Sugar |
| Salt and pepper to taste | ||
| 1/4 | Stick Crisco | |
| 1/2 | c | Sugar |
| 1 | Egg yolk mixed with 2 ounces of water |
INSTRUCTIONS
DOUGH FILLING TOPPING Prepare dough by sifting flour, salt, sugar and pepper together in a bowl. Cut in butter or Crisco until mixture is the consistency of corn meal. Add egg and water and blend until smooth. Knead dough gently on a floured board and cut in half. Roll out one half (thicker than pie crust) and fit into a greased, glass baking dish, about 10 x 14 x 2 inches. Make sure the edges of the dish are covered with the dough to enable sealing with the top crust. Broil the sausages until brown, cut in half lengthwise and slice into small pieces. Set aside to cool. Beat eggs with sugar, salt and pepper and blend with Ricotta. Reserve in refrigerator. Slice hard-boiled eggs in 1/4 inch pieces. Smooth a layer of sausage over the dough, then a layer of Ricotta mixture and then evenly distribute hard-boiled Eggs as a third layer. Follow with another layer of sausage and another layer of Ricotta mixture. Sprinkle a generous amount of sugar on top. Roll out the rest of the dough and cover the dish so that the edges can be crimped to seal the two layers of dough together. Prick top crust every inch along top. Brush top with Crisco. Cut leaves design with ravioli crimper, also cut along leaf edge and form small vines of rolled dough to lay on top. This decoration must be thicker than other crust as it will melt into top layer and disappear. Brush final top with beaten egg yolk and water mixture. Pre-heat oven to 375/ and bake calzone for 30 to 50 minutes (brushing occasionally with egg yolk mixture ) until crust is golden brown and rising. Remove from oven and sprinkle top evenly with sugar, and return to oven for 5 to 10 minutes longer until crust is crunchy and golden. Remove and cool on a pie rack. Serve luke-warm for best results. Busted and entered for you by: Bill Webster CHEF DU JOUR CAROL LAWRENCE SHOW #DJ9237 Converted by MM_Buster v2.0m. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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