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.

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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.

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

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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.

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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).

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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.

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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.

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

Remove the sauce from heat and stir in the cheeses.

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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.

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If using a baking stone, slide the parchment with the calzones onto the stone and bake for 20-25 minutes, until browned.

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Serve hot and enjoy!

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Serves 4- 6.

 

 

 

One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

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