Kale and Three Cheese Calzones
Kale and three cheese calzones stuffed with a hint of spice, ricotta, mozzarella, parmesan cheese, and sweet golden raisins.
Yield: 3 servings
  • 1 lb plain pizza dough
  • 4 cloves garlic
  • ½ lb fresh mozzarella
  • 1 bunch of kale
  • 4 tsp olive oil
  • 1½ tsp Italian seasoning
  • ½ tsp aleppo pepper
  • 1 (15 oz) can crushed tomatoes
  • 2 tbsp golden raisins
  • ½ cup part-skim ricotta
  • ⅓ cup grated parmesan cheese
  • ¼ cup semolina flour
  1. Heat oven to 475F. If using refrigerated pizza dough, remove it from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Tear the mozzarella cheese into bite-sized pieces. Remove and discard the kale stems and roughly chop the leaves.
  2. In a medium pot, heat 2 tsp of olive oil on medium-high heat until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Italian seasoning and aleppo pepper and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and cook, stirring occasionally, 2-4 minutes, or until thoroughly combined and warmed through. Remove from the heat and season with salt and black pepper to taste.
  3. While the tomato sauce cooks, in a medium pain, heat 2 tsp of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring frequently, 30-45 seconds, or until fragrant. Add the kale, raisins, and 2 tbsp water. Season with salt and black pepper. Cook, stirring occasionally, 3-5 minutes, or until the kale has wilted and the water has evaporated. Try to cook out as much of the liquid as possible.
  4. In a large bowl, combine the kale, mozzarella, ricotta, parmesan cheese, and ⅓ of the tomato sauce. Stir to thoroughly combine. Season with salt and black pepper, to taste.
  5. Sprinkle half the flour on a clean, dry work surface. Divide the dough into 3 equal portions. Stretch each portion to a ¼-inch-thick round. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Press or crimp the edges of the dough with a fork to seal the calzones.
  6. Sprinkle the remaining flour on a sheet pan. Carefully transfer the calzones to the prepared pan and drizzle or brush the tops with olive oil. Bake for 15-18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Cut in half and serve with the remaining tomato sauce on the side for dunking.
Recipe from Blue Apron
Nutrition Information
Serving size: 1 calzone
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/01/kale-and-three-cheese-calzones.html