Easter Calzone

Joann maggio

ingredients

Dough

2 1/4 cups flour
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup butter or margarine, firm
1 very large egg, well beaten with a fork and combined with 1/4 cup milk

Filling

2 large whole eggs, well beaten with a fork
1 pound ricotta, do not drain
1/4 to 1/2 cup milk, depending on moisture in ricotta
1# sausage, cut in 3 inch pieces, sauteed in small amount of fat until well browned, turning several times. Then add 1/4 cup water, cover skillet and steam for about 10 minutes. Let cool, then slice into pieces 1/4 in thick and then cut in fourths.
1/4 cup grated cheese
1/8 tsp black pepper
3/4 tsp salt
2 T fresh chopped parsley

directions

Filling

Add beaten eggs and ricotta and stir until well blended. Add milk and beat well. Add all other ingredients in the order given and stir until evenly mixed.

Dough

1
Sift dry ingredients together. Add butter and with a pie blender cut through until it looks like fine meal. Add beaten egg and milk all at once and blend thoroughly until it leaves the side of the bowl. Knead for 1 minute or until smooth, adding milk or flour if necessary. Cut dough in two pieces, using about 2/3 for the bottom and 1/3 for the top.
2
To fill, roll the bottom dough layer to fit in a well greased 9x13 pan going slightly up the sides. Pour in filling, spreading evenly. Roll the top layer and place on top. Go around edges with a fork to seal. Puncture the top with a fork several times. Brush top with milk and bake in a preheated 375° oven for about 30 minutes.