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Three-Cheese Calzones Fill 1 Created with Sketch.

with Kale & Golden Raisins

Customer Favorite
  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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Prepare the ingredients:
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.

Make the sauce:
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.

Cook & drain the kale:
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.

Make the filling:
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.

Assemble the calzones:
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.

Bake the calzones & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Make the sauce:
Cook & drain the kale:
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.

Make the filling:
Assemble the calzones:
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!

Bake the calzones & serve your dish: