SAUSAGE, BOCCONCINI & RAPINI CALZONES

MAKES 4 CALZONES HANDS-ON TIME 30 MINUTES TOTAL TIME 1 1/4 HOURS

Pizza Sauce

1/4 cup olive oil

1 clove garlic, finely chopped 2 cups canned crushed tomatoes 1 tsp dried oregano 1 tsp granulated sugar salt and pepper Filling

1/2 bunch rapini 4 Italian sausages, hot or mild 1/4 cup olive oil, divided 1 tsp fennel seeds 1 kg store-bought pizza dough

1 200 g ball bocconcini cheese, cut in 8 slices Pizza Sauce In large skillet, heat oil over medium heat. Add garlic and cook, stirring very often, for 2 minutes. Add tomatoes, oregano and sugar; season with salt and pepper. Cook, stirring often, for 10 to 15 minutes. Set aside. Filling Preheat oven to 450°F; line two baking sheets with parchment paper.

Cut rapini stems into 1-inch pieces (reserve leaves and florets). Steam rapini sections for 2 minutes. Set aside.

Remove sausage meat from casings. In skillet, heat 2 tbsp of the oil over medium heat, add sausage meat and cook, stirring and breaking up meat with wooden spoon, for 5 minutes. Remove from heat; stir in reserved steamed rapini stems, rapini leaves and florets. Set aside. Assembly On floured work surface, divide pizza dough into 4 balls. Stretch or roll out dough balls into 8-inch circles. Place dough circles on prepared baking sheets. Spread about 1/4 cup reserved Pizza Sauce on one side of each dough circle. Spoon sausage mixture evenly over other sides of dough circles and top each with 2 slices bocconcini. Fold side with Pizza Sauce over sausage meat side to form half-moon shape. Roll edge of dough under itself, then over itself, pinching to seal seam well. Brush remaining olive oil over calzones. Bake on top and middle racks of oven, switching racks halfway though baking time, until lightly browned, 14 to 16 minutes. PER CALZONE about 1,330 cal, 45 g pro, 71 g total fat

(18 g sat. fat), 128 g carb (9 g dietary fibre, 13 g sugar),

105 mg chol, 2,095 mg sodium, 11 mg iron.