Ricotta Calzones

1. FOR THE DOUGH: Using stand mixer fitted with dough hook, combine flour, yeast, and salt on low speed. Increase speed to medium-low, add olive oil, then gradually add water; continue to mix until mixture comes together and smooth, elastic dough forms, about 10 minutes. Transfer dough to large, lightly greased bowl; cover with greased plastic wrap and let rise at room temperature until doubled in size, 1-1⁄2 to 2 hours.
2. FOR THE FILLING: While dough rises, heat olive oil, garlic, and pepper flakes in 8-inch skillet over medium heat until garlic is fragrant and begins to sizzle, 1-1⁄2 to 2 minutes. Transfer to small bowl and let cool, stirring occasionally, for 10 minutes.
3. Combine ricotta, mozzarella, Parmesan, egg yolk, oregano, salt, pepper, and cooled garlic oil in bowl; cover with plastic and refrigerate until needed.
4. Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees for at least 30 minutes. Line baking sheet with parchment paper and spray parchment lightly with vegetable oil spray. Transfer dough to clean counter. Divide dough in half, then cut each half into thirds. Loosely shape each piece of dough into ball. Transfer to baking sheet and cover with greased plastic. Let dough rest for 15 to 30 minutes.
5. Cut eight 9-inch square pieces of parchment. Roll 1 dough ball into 9-inch round (keep other pieces covered). Set round onto parchment square and cover with another parchment square; roll out another dough ball, set dough round on top of first, and cover with parchment square. Repeat to form stack of 3 rounds, covering top round with parchment square. Form second stack of 3 with remaining dough balls and parchment squares.
6. Remove top parchment square from first stack of dough rounds and place rounds with parchment beneath on work surface; if dough rounds have shrunk, gently and evenly roll out again to 9-inch rounds. Spread scant 1⁄2 cup filling onto bottom half of each round, leaving 1-inch border at bottom uncovered. Fold top half of dough over bottom half, leaving 1⁄2-inch border of bottom layer uncovered, then press and crimp edges to seal. With sharp knife, cut 5 slits, about 1-1⁄2 inches long, diagonally across top of calzone, making sure to cut through only top layer of dough. Brush tops and sides of calzones with olive oil and lightly sprinkle with kosher salt. Trim excess parchment paper; slide parchment with calzones onto pizza peel, then slide onto baking stone, evenly spacing them apart. Bake until golden brown, about 11 minutes. While first batch of calzones bake, shape and top second batch.
7. Transfer calzones to wire rack and discard parchment; let cool for 5 minutes. While first batch cools, bake second batch. Serve.

RICOTTA CALZONES WITH SAUSAGE AND BROCCOLI RABE
1. While dough rises in step 1, combine ricotta, mozzarella, Parmesan, egg yolk, oregano, salt, and pepper in bowl, cover with plastic, and refrigerate until needed. Omit step for making garlic oil.
2. Cook 8 ounces sweet or hot Italian sausage, casings removed, in 12-inch nonstick skillet over high heat, breaking it up into 1⁄2-inch pieces with wooden spoon, until no longer pink, about 5 minutes. Stir in 3 minced garlic cloves and 1⁄4 teaspoon red pepper flakes and cook until fragrant, about 30 seconds. Stir in 12 ounces trimmed broccoli rabe, cut into 1-inch pieces, 1 tablespoon water, and 1⁄8 teaspoon salt and cook, stirring constantly, until broccoli rabe is crisp-tender and water has evaporated, about 4 minutes. Transfer mixture to large paper towel–lined plate and cool to room temperature; once cooled, pat it with paper towels to absorb excess moisture and set aside until needed.
3. Continue with recipe from step 4. To fill calzones, divide sausage mixture evenly into 6 portions on plate; place 1 portion of sausage mixture on top of cheese filling on each dough round and continue with recipe to seal and bake calzones.

RICOTTA CALZONES WITH RED PEPPERS, SPINACH, AND GOAT CHEESE
1. While dough rises in step 1, combine 10 ounces whole-milk ricotta (1-1⁄4 cups), with mozzarella, Parmesan, egg yolk, oregano, salt, and pepper in bowl, cover with plastic, and refrigerate until needed.
2. Cut 2 stemmed and seeded red bell peppers into 1⁄2-inch by 2-inch strips. Heat 1 tablespoon olive oil in 10-inch nonstick skillet over high heat until just smoking. Add bell peppers and 1⁄8 teaspoon salt and cook until slightly softened and spotty brown, about 5 minutes, stirring only 2 or 3 times. Clear center of skillet, add remaining 1 tablespoon olive oil, garlic, and pepper flakes, and cook, mashing with spatula, until fragrant, about 10 seconds. Stir garlic mixture into peppers. Remove from heat and immediately stir in 1 pound curly-leaf spinach, stemmed, and 1⁄8 teaspoon salt; continue to stir until spinach is wilted, about 1 minute. Transfer mixture to paper towel–lined plate and let cool to room temperature; once cooled, pat with paper towels to absorb excess moisture and set aside until needed.
3. Continue with recipe from step 4. To fill calzones, divide pepper mixture evenly into 6 portions on plate. Place 1 portion pepper mixture on top of cheese filling on each dough round, then sprinkle each round with 1 ounce crumbled goat cheese (1⁄4 cup) and continue with recipe to seal and bake calzones.

ASSEMBLING CALZONES
1. With floured rolling pin, roll outward from center in all directions until dough forms 9-inch circle. If dough sticks, dust work surface underneath with flour.
2. Place scant 1⁄2 cup of filling in center of bottom half of dough round. Using small spatula, spread or press filling in even layer across bottom half of dough round, leaving 1-inch border uncovered.
3. Fold top half of dough over cheese-covered bottom half, leaving 1⁄2-inch border of bottom layer uncovered.
4. With your fingertips, lightly press around silhouette of filling and out to edge to lightly seal dough shut.
5. Beginning at 1 end of seam, place index finger diagonally across edge and gently pull bottom layer of dough over tip of index finger; press into dough to seal. Repeat process until calzone is fully sealed.
6. With sharp knife, cut 6 slits, about 1-1⁄2 inches long, diagonally across top of calzone, making sure to cut through only top layer of dough and not completely through calzone.