Kale & Ricotta Calzones

with Blood Orange & Arugula Salad

35 MIN

4 Servings

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From the Test Kitchen

In the winter, an extraordinary citrus fruit is in season: the blood orange. Best known for its gorgeous red color, blood orange is incredibly popular in Italy, one of the first countries where it was cultivated. With its berry-like sweetness, it’s perfect for brightening up our arugula and Parmesan salad. We’re serving the salad as a side for another Italian classic: hearty, crispy calzones, packed with luscious ricotta and kale. A tomato dipping sauce completes this family-friendly, gourmet dish.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

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tips & techniques

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1 Prepare the ingredients:

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Cut off and discard the rind and white pith of the orange; slice the orange into ¼-inch-thick rounds. Quarter and deseed the lemon. Peel and mince the shallot; place in a bowl with the juice of all 4 lemon wedges.

2 Cook & drain the kale:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Add ⅓ of the tomatoes; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked kale to release as much liquid as possible; discard the liquid.

3 Make the filling & assemble the calzones:

In a bowl, combine the drained kale, ricotta cheese and half the Parmesan cheese; season with salt and pepper to taste. Sprinkle a big pinch of the flour onto a work surface. Divide the dough into 4 equal-sized portions; using your hands, stretch into ¼-inch-thick rounds. Divide the filling between the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal.

4 Bake the calzones:

Sprinkle the remaining flour onto a sheet pan. Carefully transfer the calzones to the prepared sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned on top. Remove from the oven and carefully transfer to a serving dish. Let stand for at least 5 minutes.

5 Make the dipping sauce:

While the calzones bake, rinse and wipe out the pan used to cook the kale. Add 1 tablespoon of olive oil and heat on medium-high until hot. Add the remaining garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the remaining tomatoes; season with salt and pepper to taste. Cook, stirring occasionally, 2 to 4 minutes, or until heated through. Transfer to a serving dish and set aside in a warm place.

6 Make the salad & serve your dish:

While the calzones continue to bake, to make the vinaigrette, season the shallot-lemon juice mixture with salt and pepper; slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the arugula, orange and remaining Parmesan cheese; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Transfer to a serving dish. Serve with the baked calzones and dipping sauce. Enjoy!