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Three Cheese Calzones
with Kale & Tomato Sauce
40 MIN
3 Servings
From the Test Kitchen
Most of the forms of pizza we recognize today originated in Naples, Italy. The calzone (a version whose crust is folded to create a pocket) is no exception. Here, we’re making a delicious version using curly green kale and three kinds of cheese, for layers of earthy, creamy flavor. With traditional tomato sauce, a kick of spice and sweet golden raisins folded into the filling, these calzones are a beautiful take on the classic.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
- 1 lb Plain Pizza Dough
- 1 15-Ounce Can Crushed Tomatoes
-
½ lb Fresh Mozzarella Cheese
-
4 cloves Garlic
-
1 bunch Kale
-
2 Tbsps Golden Raisins
-
½ cup Part-Skim Ricotta Cheese
- ⅓ cup Grated Parmesan Cheese
- ¼ cup Semolina Flour
-
2 tsps Calzone Spice Blend (Italian Seasoning & Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the pizza dough 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; roughly chop the leaves.
2
Make the tomato sauce:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.
3
Cook & drain the kale:
While the tomato sauce cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the kale, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated. 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.
4
Make the filling:
In a large bowl, combine the drained kale, mozzarella cheese, ricotta cheese, Parmesan cheese and ⅓ of the tomato sauce; stir to thoroughly combine. Season with salt and pepper to taste.
5
Assemble the calzones:
Sprinkle half the flour onto a clean, dry work surface. Divide the dough into 3 equal-sized portions. Using your hands, stretch out each portion into a ¼-inch-thick round. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones.
6
Bake the calzones & serve your dish:
Sprinkle the remaining flour on a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Cut the baked calzones in half. Serve with the remaining tomato sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the pizza dough 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; roughly chop the leaves.
2
Make the tomato sauce:
In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.
3
Cook & drain the kale:
While the tomato sauce cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the kale, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated. 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.
4
Make the filling:
In a large bowl, combine the drained kale, mozzarella cheese, ricotta cheese, Parmesan cheese and ⅓ of the tomato sauce; stir to thoroughly combine. Season with salt and pepper to taste.
5
Assemble the calzones:
Sprinkle half the flour onto a clean, dry work surface. Divide the dough into 3 equal-sized portions. Using your hands, stretch out each portion into a ¼-inch-thick round. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones.
6
Bake the calzones & serve your dish:
Sprinkle the remaining flour on a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Cut the baked calzones in half. Serve with the remaining tomato sauce on the side. Enjoy!
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