This is a cross between stromboli and calzone, both Italian breads with fillings. A stromboli is sort of like a rolled-up pizza, while a calzone is a pocket-filled bread. Here a loaf of bread is hollowed out, filled with a stuffing, then wrapped in foil and baked. It’s delicious, so delicious that I ate nothing else for a week, the first times I made it. I don’t recommend a baguette here, you won’t be able to fit much of the filling in; go for the more traditional Italian breads or flat peasant breads. The sausage is optional (but tasty); mix up the cheeses if you like.

1 large, flat loaf of bread (semolina if you can find it)
2 bunches rapini or other greens
1 – 2 T extra-virgin olive oil
1-lb hot or sweet sausage, casings removed if necessary
3 or 4 garlic cloves, peeled and chopped
salt and black pepper, to taste
nutmeg, freshly grated, if possible, to taste
1 c grated Parmesan or Romano or Asiago cheese
2 c shredded provolone cheese
8 thin slices mozzarella cheese

1. Preheat the oven to 375ºF. Halve the bread lengthwise and scoop out some of the insides (leave enough around the inner crust so the bread has some body).

2. Heat a couple of cups of water is a deep skillet over high heat and bring to a boil. Trim the rapini and cut into 3- to 4-inch pieces. Add the greens in batches, adding more as the previous batch wilts down. When all the greens are in, reduce the heat to a simmer and cook for 5 minutes. Drain well. (The cooking time will vary depending of the type of greens you are using.)

3. Heat the oil in the skillet and add the sausage. Cook, stirring and breaking it up into crumbles until it is browned. Add the garlic and cook 2 minutes. Add the rapini and heat through. Season with salt, pepper, and nutmeg.

4. Fill the bottom half of the loaf with the rapini/sausage mixture and top with the Parmesan, provolone, and mozzarella cheeses. Close with the top half. Wrap in foil and bake to melt the cheese, 12 to 15 minutes. Cut into thick portions to serve.