Calzone with Tomato, Kale and Cheese Filling

This is a great time of year; veggies in the garden are coming in, typically one at a time. This week it is the red russian kale. I have plans for some fun, different dinners. Tonight it was calzones.

The filling on this was great, we had to force ourselves to stop eating it before filling the calzones. Our filling was a slight variation on that my Martha Rose Shulman – we love cheese, so we added 2 ounces of diced mozzarella and also preferred using Parmigiano Reggiano in place of the Pecorino Romano. It was so yummy, I was glad we had leftovers to use on my lunch tomorrow.

We had mixed success with keeping the calzones closed. None actually exploded , but some popped open a bit.

But, opened or not, they were a fun a tasty treat. And a great way to get the family to eat kale!

Calzone with Tomato, Kale and Cheese Filling

Slightly adapted from Martha Rose Shulman’s Calzone with Tomato and Kale Filling

1 large bunch kale, stems removed (from the garden)

Kosher

1 28-oz can tomatoes with juice, preferably organic

2 Tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced (from the garden)

1 sprig fresh oregano, leaves stripped from the stem (from the garden)

Pinch of sugar

Freshly ground black pepper

pinch red pepper flakes

4 ounces Parmigiano Reggiano, grated

2 ounces Mozzarella cheese, diced or grated.

1 batch pizza dough

Directions

Bring a large pot of water to boil. Add 1 Tbsp salt and the kale. Cook for 3 – 4 minutes, depending upon the tenderness of your kale. Remove to an ice bath. Drain the kale and squeeze dry. Cut into slivers and set aside.

Place the tomatoes in a food processor or blender and process to desired level of chunkiness (my kids don’t like chunky tomatoes, but I would prefer them).

Heat a large non-stick pan over medium heat. Add the oil and onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add 1 tsp salt and continue cooking until the onions are very tender but not yet browned, about 7 – 10 minutes.

Add the garlic and cook until fragrant, about 1 minute. Add tomatoes, oregano, and black pepper. Cook until the tomatoes have cooked down, about 20 minutes. Stir in the red pepper flakes and kale. Taste and adjust seasoning.

Meanwhile, set a baking stone in the oven and preheat to 450F.

Remove the sauce from heat and stir in the cheeses.

Divide the pizza dough into 4 or 6 equal pieces. Roll or stretch to a thin disc. Place them on a parchment lined flat baking sheet (you will be sliding the parchment onto the baking stone – or if you do not have a baking stone, leaving it on the baking sheet). Place filling on 1/2 of each circle, moisten the edges, fold over and press the edges together to seal. If possible, fold the bottom over to roll it up together to create a better seal.