Ricotta & Lacinato Kale Calzones with Marinara Sauce

Ricotta & Lacinato Kale Calzones

with Marinara Sauce

3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In the 16th Century, pizza was born in the Italian city of Naples. A baked, circular flatbread, it could be topped with anything that would stand up directly to the heat of the oven. In ensuing years, however, someone dared to fold the pizza over. The result was the calzone. A half-moon purse that seals its “toppings” and cooks them within, calzones combine all of the crispiness of Neapolitan pizza with the moist, delicious interior of a savory tart.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    645 Cals (est.)
fresh
ingredients
Ricotta & Lacinato Kale Calzones with Marinara Sauce
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Cut out and discard the kale stems; roughly chop the leaves. Peel and thinly slice the onion. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Using the side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives.

Cook the kale:
2 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the kale, olives, spice blend and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is tender and the water has evaporated. Remove from heat.

Make the filling:
3 Make the filling:

In a large bowl, combine the cooked kale mixture, ricotta cheese and half the Parmesan cheese; season with salt and pepper to taste.

Assemble the calzones:
4 Assemble the calzones:

Sprinkle a pinch of the semolina flour onto a clean, dry work surface (to keep the dough from sticking). Divide the pizza dough into 3 equal pieces. Using your hands, roll or stretch out each piece of dough on the work surface to make ¼-inch-thick rounds. Place ⅓ of the kale filling onto each round; fold the dough over to make half moons. Using your fingers, press or crimp the dough together to seal the calzones.

Bake the calzones:
5 Bake the calzones:

Sprinkle the remaining semolina flour onto a clean, dry sheet pan. Lightly brush the calzones with olive oil, then place on the prepared sheet pan. Bake 16 to 18 minutes, or until browned on the outside. Let stand for at least 5 minutes before serving.

Make the marinara sauce & plate your dish:
6 Make the marinara sauce & plate your dish:

While the calzones bake, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the tomato sauce and cook, stirring occasionally, 1 to 2 minutes, or until warmed through. Add all but a pinch of the oregano (save the rest for garnish) and remaining Parmesan cheese. Cook, stirring occasionally, 1 to 2 minutes, or until the cheese is incorporated. Season with salt and pepper to taste; remove from heat. To plate your dish, cut each calzone in half. Serve with the marinara sauce on the side for dipping. Garnish with the remaining oregano. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Cut out and discard the kale stems; roughly chop the leaves. Peel and thinly slice the onion. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Using the side of your knife, smash the olives; remove and discard the pits. Roughly chop the olives.

2 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the kale, olives, spice blend and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is tender and the water has evaporated. Remove from heat.

Cook the kale:
Make the filling:
3 Make the filling:

In a large bowl, combine the cooked kale mixture, ricotta cheese and half the Parmesan cheese; season with salt and pepper to taste.

4 Assemble the calzones:

Sprinkle a pinch of the semolina flour onto a clean, dry work surface (to keep the dough from sticking). Divide the pizza dough into 3 equal pieces. Using your hands, roll or stretch out each piece of dough on the work surface to make ¼-inch-thick rounds. Place ⅓ of the kale filling onto each round; fold the dough over to make half moons. Using your fingers, press or crimp the dough together to seal the calzones.

Assemble the calzones:
Bake the calzones:
5 Bake the calzones:

Sprinkle the remaining semolina flour onto a clean, dry sheet pan. Lightly brush the calzones with olive oil, then place on the prepared sheet pan. Bake 16 to 18 minutes, or until browned on the outside. Let stand for at least 5 minutes before serving.

6 Make the marinara sauce & plate your dish:

While the calzones bake, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and cook, stirring frequently, 1 to 2 minutes, or until lightly browned. Add the tomato sauce and cook, stirring occasionally, 1 to 2 minutes, or until warmed through. Add all but a pinch of the oregano (save the rest for garnish) and remaining Parmesan cheese. Cook, stirring occasionally, 1 to 2 minutes, or until the cheese is incorporated. Season with salt and pepper to taste; remove from heat. To plate your dish, cut each calzone in half. Serve with the marinara sauce on the side for dipping. Garnish with the remaining oregano. Enjoy!

Make the marinara sauce & plate your dish:
Browse Steps
1 of 6