Kale and Three-Cheese Calzones

You guys. I am SICK.

I don’t know how it happened, really. I’ve been so good — drinking green juice instead of coffee, taking my vitamins, busting out the hand sanitizer after church — but still. I am sick. It’s not the flu {thank goodness!}, just a bad head cold and even though I came *this close* to canceling my trip to Wisconsin, I decided to rally and am glad I did because now I have both my mom and grandma taking care of me. So, what I’m trying to say is that I’m currently all curled up in blankets in the little room my mom grew up in with a Kindle full of books to be read and some hot tea by my side.

I made these calzones the other day, when I was still feeling somewhat decent. I had been wanting to try my pizza dough recipe for awhile in calzone form and wanted to make good use of all the wonderful winter greens available at the market right now. I don’t know about you, but loving kale hasn’t always been a “thing” for me. Sure, I like it enough now but there was a time when I downright despised it. That being said, I’m always looking for new ways to incorporate it in my diet and the best way I’ve found is when it’s covered with CHEESE.

For this recipe, I used an herb variation of dough. Basically, I just dumped a bunch of dried rosemary in it while I was kneading. I ended up really liking it and think it will be a regular addition from now on!

The three cheeses I use in these are ricotta, mozzerella and goat. You can pretty much use whatever you like — I just happen to have an affinity for anything with goat cheese.

Super simple : just let the dough rise for an hour then roll out and fill with the cheese mixture and some a little handful of kale. Then, smoosh the edges well so none of that goodness escapes in the oven.

Serve with tons of warm marinara sauce for dipping! And stay warm guys, it’s cold outside!!

Kale and Three Cheese Calzones

makes five calzones

Print this Recipe!

Ingredients:

for crust —

3 1/2 cups all purpose or bread flour

1/4 cup olive oil

1 packet active dry yeast (1/4th oz)

1/4 tsp sugar

1 1/3 cups warm water — about 100 degrees F

2 tsp salt

1 tbsp dried rosemary (or herb of choice)

for filling —

1 15-oz container ricotta cheese

1 cup shredded mozzerella cheese

5 oz goat cheese

1 egg, lightly beaten

2 cloves garlic, minced

1 tsp salt

1/2 tsp ground pepper

pinch of red pepper flakes

1 small bunch lacinato kale, chopped into small pieces

warm marinara sauce for serving

Directions:

Dissolve the yeast in the warm water with the sugar. Let sit for five minutes until frothy and bubbly.

Combine the flour, salt and dried herbs in a large bowl. Pour in the yeast mixture and then slowly stream in the olive oil. Knead the dough for about eight minutes until smooth and elastic. If you’re using an electric mixer, use the dough hook attachment for six minutes on high until you get a smooth ball.

Place a clean dishcloth over the bowl and set in a warm spot. Let rise for 1 hour.

While your dough is rising, make the filling. Mix together the ricotta cheese, the mozzerella cheese, the goat cheese, egg, garlic, salt, pepper and red pepper flakes until smooth.

Preheat the oven to 425 degrees. Place a Silpat or parchment paper on a baking sheet.

After the dough has risen, divide into five equal balls — about six ounces each if you’re using a food scale. Roll each ball out to about an eight inch circle. The dough should be thin. Place about 1/3 cup filling on half of the dough circle. Top with a small handful of chopped kale. Fold the empty side over to make a half moon shape. Seal edges completely and cut three small slits in the top. Repeat with remaining dough balls. Place calzones on your prepared baking sheet.

Bake calzones for 20 minutes, or until golden brown. Let cool and serve with warm marinara sauce for dipping.

Time:

2 hours