Recipe by Joanne Bruno
Pizza day is everyone’s favorite day of the week.
As a kid it probably only comes around once or twice a week, but one of the definite bonuses of becoming an adult is that you can pizza wherever, whenever, and top it with whatever you so desire.
I personally love a high crust-to-topping ration on my pizza so recently I’ve turned to the calzone to satisfy all of my pizza needs. Here I’ve stuffed those pizza pockets with three different kinds of cheese and a healthy dose of kale so that when you bite into it, you get some of the careless glee of your childhood along with a handful of green. It is, in my opinion, the perfect mouthful.
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Adapted from Eat Live Run
Joanne Bruno is a food writer and fourth year MD/PhD student. Fine more delicious ramblings over at her blog: Eats Well With Others
Calories per serving: 500 per serving
Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
For the crust:
3 cups bread flour
1 tbsp instant yeast
1 cup lukewarm water
2 tsp sea salt
2 tbsp olive oil
For the filling:
8 oz ricotta cheese
1 cup shredded provolone
4 oz goat cheese
1 egg, lightly beaten
2 cloves garlic, minced
1 tsp salt
1/2 tsp/black pepper
pinch of red pepper flakes
2 bunches kale, leaves torn from the stems and chopped
warm marinara sauce , for serving
1. In small bowl, mix the yeast with 1/4 cup of the lukewarm water and a pinch of sugar. This should start to foam within about five minutes. If it doesn't, then your yeast has probably gone bad. Try again with some new yeast if this occurs.
2. In the bowl of your stand mixer, combine the flour, sea salt, olive oil, and remaining water. Add the yeast mixture. Stir on speed 2 with a bread hook until combined. Then stir for 2 minutes on speed 2 to knead. Place in a greased bowl, cover with a damp towel and allow to rise for two hours.
3. While dough is rising, make the filling. Mix together the ricotta, provolone, goat cheese, egg, garlic, salt, pepper, and red pepper flakes until smooth. Steam the kale in about 1/4 cups boiling water until wilted. Saute until water evaporates.
4. Preheat the overn to 425. Place a Silpat or parchment paper on a baking sheet.
5. Divide the dough into five equal balls. Roll each ball into an eight-inch circle. Place about 1/3 cup filling on half the dough circle. Top with 1/5 of the kale. Fold the empty side over to make a half moon. Seal the edges completely and cut three small slits in the top. Repeat with remaining dough balls and filling. Place calzones in prepared baking sheet.
6. Bake calzones for 20 minutes until golden brown. Let cool for 5 minutes and serve with warm marinara sauce for dipping.