Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Kale & Ricotta Calzones Fill 1 Created with Sketch.

with Blood Orange & Arugula Salad

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook & drain the kale:
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.

Make the filling & assemble the calzones:
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.

Bake the calzones:
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.

Make the dipping sauce:
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.

Make the salad & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Make the filling & assemble the calzones:
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.

Make the dipping sauce:
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!

Make the salad & serve your dish: