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Three-Cheese Calzones
with Kale & Golden Raisins
50 MIN
3 Servings
From the Test Kitchen
These calzones are filled with creamy ricotta, melty mozzarella, and sautéed kale—with the twist of sweet golden raisins folded right in. Served on the side, a quick-cooking tomato sauce is perfect for dipping.
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NutritionPER SERVING
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Calories730 Cals (est.)
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instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves.
2
Make the sauce:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the Italian seasoning and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until combined and heated through. Turn off the heat and season with salt and pepper to taste.
3
Cook & drain the kale:
While the 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 chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale, raisins, and 2 tablespoons of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. 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 (tearing into small pieces before adding), ricotta cheese, parmesan cheese, and 1/3 of the sauce. Season with salt and pepper to taste.
5
Assemble the calzones:
Divide the dough into 3 equal-sized portions. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest 5 minutes.) Divide the filling among the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal.
6
Bake the calzones & serve your dish:
Lightly oil a sheet pan. Carefully transfer the calzones to the 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 at least 2 minutes. Serve the baked calzones with the remaining sauce on the side. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Remove and discard the stems of the kale; roughly chop the leaves.
2
Make the sauce:
In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the Italian seasoning and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until combined and heated through. Turn off the heat and season with salt and pepper to taste.
3
Cook & drain the kale:
While the 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 chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale, raisins, and 2 tablespoons of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. 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 (tearing into small pieces before adding), ricotta cheese, parmesan cheese, and 1/3 of the sauce. Season with salt and pepper to taste.
5
Assemble the calzones:
Divide the dough into 3 equal-sized portions. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest 5 minutes.) Divide the filling among the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal.
6
Bake the calzones & serve your dish:
Lightly oil a sheet pan. Carefully transfer the calzones to the 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 at least 2 minutes. Serve the baked calzones with the remaining sauce on the side. Enjoy!
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