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Ингредиенты
- 4 c. Flour
- 1 1/2 tsp Salt
- 1 1/2 stk butter or possibly Crisco
- 1 x Egg mixed with 1/2 c. hot water
- 1 Tbsp. Sugar Pepper to taste
- 5 x Links Italian sausage, (dry in refrigerator for 3 days)
- 6 x Hard-boiled Large eggs
- 3 lb Ricotta cheese
- 3 x Large eggs
- 2 Tbsp. Sugar Salt and pepper to taste
- 1/4 stk Crisco
- 1/2 c. Sugar
- 1 x Egg yolk mixed with 2 ounces of water
Инструкции
- Prepare dough by sifting flour, salt, sugar and pepper together in a bowl.
- Cut in butter or possibly Crisco till mix is the consistency of corn meal. Add in egg and water and blend till 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 till brown, cut in half lengthwise and slice into small pcs. Set aside to cold. Beat Large eggs with sugar, salt and pepper and blend with Ricotta. Reserve in refrigerator.
- Slice hard-boiled Large eggs in 1/4 inch pcs. Smooth a layer of sausage over the dough, then a layer of Ricotta mix and then proportionately distribute hard-boiled Large eggs as a third layer. Follow with another layer of sausage and another layer of Ricotta mix. Sprinkle a generous amount of sugar on top. Roll out the rest of the dough and cover the dish so which 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 heat into top layer and disappear. Brush final top with beaten egg yolk and water mix. Pre-heat oven to 375/ and bake calzone for 30 to 50 min
- (brushing occasionally with egg yolk mix ) till crust is golden and rising. Remove from oven and sprinkle top proportionately with sugar, and return to oven for 5 - 10 min longer till crust is crunchy and golden brown.
- Remove and cold on a pie rack. Serve luke-hot for best results.
