Broccoli and Sausage Calzone

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1. 1Step 1: Attach the flat beater attachment to the stand mixer. In the mixer bowl, mix together 1 ¼ cup warm water (110-110 degrees), 2 packets of yeast and 1 tablespoon sugar until dissolved. Cover and let stand for 5 minutes.
2. 2Step 2: Add 3 ½ cups of flour, 1 teaspoon kosher salt and 1/4 cup olive oil to the bowl and mix to combine until a dough forms, about 3-4 minutes.
3. 3Step 3: Swap your attachment to the dough hook and knead the dough on the lowest speed for 5 minutes. The dough should be smooth and elastic.
4. 4Step 4: Take a large bowl and add 1 tablespoon of olive oil. Grease the surface of the bowl with your hands. Place the ball of kneaded dough into the bowl, flipping it to coat with the oil. Cover with a towel and leave in a warm, draft-free spot for about 60-90 minutes, or until it doubles in size.
5. 5Step 5: While the dough is rising, make the sausage. Add 2 lbs ground pork, 6 grated or minced garlic cloves, 2 tablespoons red wine vinegar, 1 teaspoon chopped or ground fennel seeds, 2 teaspoons dried parsley, 2 teaspoons dried oregano, 1 teaspoon paprika, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon red pepper flakes (optional) into the mixer bowl fitted with the flat beater attachment. Mix on low speed until all ingredients are evenly incorporated.
6. 6Step 6: Place a large frying pan over medium heat. When hot, add the sausage mixture in golf ball-sized chunks. Let the chunks brown all over, then break them down into smaller pieces and cook the sausage through. Set aside.
7. 7Step 7: Cut the broccoli into large chunks. Cut thick stems lengthwise in half. In a salted pot of boiling water, place the broccoli chunks. Boil for 10 minutes, or until knife-tender.
8. 8Step 8: Remove the broccoli from the water and place into the mixer bowl fitted with the flat beater attachment. Mix on low speed, letting it break down into small pieces. Stop when you reach your desired consistency (chunky is good). Place the broccoli in a bowl and set aside.
9. 9Step 9: Make the cheese mixture. Add one 32 oz container ricotta cheese, 1 cup grated parmesan cheese, 8 oz shredded mozzarella cheese, ⅓ cup chopped fresh basil, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and red pepper flakes to taste to the mixer bowl fitted with the flat beater. Mix on low speed until evenly incorporated. Set aside.
10. 10Step 10: Preheat the oven to 475 degrees and line 2 ½ sheet pans with parchment paper.
11. 11Step 11: Take the risen dough and punch it down to its original size. Cut the dough into 4 even pieces.
12. 12Step 12: On a floured surface, roll each ball into an approximately 10-inch circle that is ¼ inch thick.
13. 13Step 13: Place the fillings on half of each circle. Layer cheese first, then sausage, then broccoli. Fold the other half of the dough over the fillings and roll the edges to seal into a pocket. You can do this right on the sheet pans for ease.
14. 14Step 14: Brush each calzone with olive oil on top and cut 3 small 1-inch slits into the top of the dough.
15. 15Step 15: Bake the calzones for 15 minutes, or until as toasted as you like.
16. 16Step 16: While the calzones are baking, make a quick marinara sauce. In a small sauce pot, add 3 tablespoons olive oil, 5 cloves garlic (peeled and smashed), and 1 diced small yellow onion. Sauté until golden.
17. 17Step 17: Add 1 28 oz can of crushed tomatoes, ¼ cup chopped fresh basil, and salt, pepper, and red pepper flakes to taste. Let simmer until warmed through.
18. 18Step 18: Serve the calzones plated individually with a side of the marinara sauce for topping or dipping.