This is a recipe my grandmother had made for 50 years all by herself. I never liked it as a child, so for me it is an acquired taste. Now it is something I look forward to every year. My mutt of a husband is the one who gets us started every year with "When are we making the calzone?" starting in February. This year we are slightly behind and waited until the week before Easter to make. Very late for us.
There are many different varieties of calzones. Ours is a dense, slightly dry calzone, as opposed to the sweeter dessert calzone, not to be confuse with the pizza-like calzone.
We have had as many as 10 people together to make the Easter calzone. However, this year, it is just 3 able-bodied pairs of hands making this traditional family favorite.
Calzone
Filling
5 lbs. Ricotta cheese (Drained in colander overnight)
1 Doz. eggs (6 yolks, 6 whole)
1 lb. grated Romano cheese
1 thick slice of proscuitto (1/4" thick) Trimmed of all fat and cut into very small pieces
2 lbs. Tuma cheese (shredded)
1/4 c Mozzarella cheese (shredded)
2 lbs. bulk Italian sausage (without casings) (Crumbled, fried and drained)
1 c fresh parsley (chopped and drained well)
1 stick flat soprasatta (peeled and cut into very small pieces)
1 T salt
1 T pepper
Mix all ingredients together and let sit overnight in refrigerator covered (not with aluminum foil). Per tradition, taste for desired flavor. Should be a little stronger than you want it.
12 eggs beaten
12 T melted butter
2 t Baking powder
1 T sugar
2 t salt
1 t fresh ground black pepper
3 c + flour
In a food processor, blend eggs. While blending, add baking powder, sugar, S & P. While blending add 3 c flour. While blending, pour in melted butter (not too hot or will cook the eggs). Continue to add flour until balls. Pour out onto floured surface. Knead until smooth.
Cut into quarters and cover with towel or bowl and let sit for 1/2 hr.
When ready, place each piece onto floured surface and roll into 12-18" pie. We sometimes make envelope shaped calzones which calls for a long, thin piece of dough.
Fill with filling. Do no over fill or they will burst. Poke with holes and brush with egg wash (beaten egg and a little milk).
Place onto a cookie sheet lined with parchment paper into a 375 degree oven.
Flip over gently when top is browned. Continue cooking until lightly browned. Place on cooling rack.
Cooking time varies. Check after 20 minutes. If they are lightly browned, turn until lightly browned on bottom.
These should be kept refrigerated or frozen for long-term use. (We eat them until August)
While they are best at room temperature after all the flavors have melded, some prefer them right out of the oven or cold.
Serve with a glass of red wine.
This is Barbara, Paulie and my dad who came to taste when we were all finished.
*Warning: Don't eat too fast or you will get the hiccups.
Grandma Campo's Easter Calzone
