Mini calzone with broccoli rabe, cherry tomatoes, sausage and provolone cheese
By Vanessa Gianfrancesco
2 tablespoons olive oil
500g lean pork meat
1 cup cherry tomatoes, halved
1 clove garlic, minced
1 teaspoon fennel seeds
½ teaspoon chilli flakes
2 tablespoons fresh parsley finely chopped
1 teaspoon pepper
1 teaspoon salt
1 bunch broccoli rabe (washed, blanched and cut into 2-inch pieces)
½ cup pitted and sliced kalamata olives
1 cup provolone cheese, shredded
3-4 tablespoons olive oil
3 cloves garlic, thinly sliced
1 tablespoon chilli flakes
1 ¼ cups passata
6 leaves of basil, thinly sliced
In a skillet on medium high heat warm the olive oil. Add in the ground pork and allow it to sear until it forms a golden crust (about 2-3 minutes). Using a wooden spoon break apart the meat.
Add in the cherry tomatoes, garlic, fennel seeds, chilli flakes, parsley, salt and pepper. Mix together and cook for 2-3 minutes.
Add in the broccoli rabe and olives and cook for an additional 2-3 minutes. Taste the mixture and add in some extra seasoning if need be. Set aside and cool.
Cut pizza dough into 6 pieces. Using a rolling pin roll them out into 4-5-inch circles (not too thin).
Spoon 2-3 tbsp of the mixture, then top with provolone cheese. Place the mixture on one side of the circle but away from the edges. Seal the calzone by placing one side of the circle over the other (with the mixture on it) and sealing the edges by folding upwards.
Place onto a lined baking sheet and sprinkle fine cornmeal. Then place the calzone on top.
Pre-heat the oven to 425 degrees and bake for 15 minutes until the top is golden brown.
For the arrabbiata sauce, sauté the garlic with olive oil and chilli flakes in a small sauce pan. Add in the passata and season with salt and pepper. Allow to cook for about 15 minutes. Then add in the thinly sliced basil. Serve cold or warm as a dipping sauce for the calzone.
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