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Three Cheese Calzones Fill 1 Created with Sketch.

with Kale & Tomato Sauce

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Three Cheese Calzones with Kale & Tomato Sauce
Title
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. 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.

Make the tomato sauce:
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.

Cook & drain the kale:
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.

Make the filling:
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.

Assemble the calzones:
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.

Bake the calzones & serve your dish:
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!

Tips from Home Chefs

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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.

Make the tomato sauce:
Cook & drain the kale:
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.

Make the filling:
Assemble the calzones:
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!