Categories: Pizza/flatbread
Ingredients
- 1 Pound Pizza Dough
- 1 15-Ounce Can Crushed Tomatoes
- 8 Ounces Fresh Mozzarella Cheese
- 4 Cloves Garlic
- 1/2 Bunch Lacinato Kale
- 1/2 Bunch Green Kale
- 2 Tablespoons Golden Raisins
- 1/2 Cup Part-Skim Ricotta Cheese
- 1/4 Cup Grated Parmesan Cheese
- 1/4 Cup Semolina Flour
- 2 Teaspoons Calzone Spice Blend (Italian Seasoning & Aleppo Pepper)
Directions
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Preheat the oven to 475°F.
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Wash and dry the fresh produce.
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Peel and thinly slice the garlic.
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Tear the mozzarella cheese into small pieces.
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Remove and discard the green kale stems; roughly chop the leaves.
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Remove and discard the lacinato kale stems; roughly chop the leaves.
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In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot.
- Add half the garlic and cook, stirring frequently, 30 to 45 seconds, or until fragrant.
- Add the spice blend and cook, stirring frequently, 30 to 45 seconds, or until fragrant.
- Add the crushed tomatoes and cook, stirring occasionally, 2 to 4 minutes, or until warmed through; season with salt and pepper to taste. Remove from heat.
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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.
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Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant.
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Add the green kale, lacinato kale, raisins and 2 tablespoons of water; season with salt and pepper.
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Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated.
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Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the kale to release as much liquid as possible; discard the liquid.
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In a large bowl, combine the drained kale, mozzarella, ricotta and Parmesan cheeses and ⅓ of the tomato sauce; stir to thoroughly combine.
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Season with salt and pepper to taste
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Sprinkle half the flour onto a clean, dry work surface.
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Place the dough on the floured work surface and divide into 3 equal portions. Using your hands, roll or stretch out each portion into a ¼-inch-thick round, approximately 8 inches in diameter.
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Divide the filling between the centers of the rounds; fold each round in half over the filling.
- Using your fingers, press down on the edges of each round to seal.
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Using a fork, firmly press down on the edges to crimp and completely seal.
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Sprinkle the remaining flour onto a clean, dry sheet pan.
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Carefully transfer the assembled calzones to the prepared sheet pan; lightly moisten or brush the tops with olive oil.
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Bake 16 to 18 minutes, or until golden brown.
- Remove from the oven and let stand for at least 3 minutes.
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Cut the baked calzones in half. Serve with the remaining tomato sauce on the side. Enjoy!