Kale & Ricotta Calzones with Blood Orange & Arugula Salad

Kale & Ricotta Calzones

with Blood Orange & Arugula Salad

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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.

Bake the calzones:
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:
Browse Steps
1 of 6