Are you struggling to get meals on the table for your family? Don’t sweat it! We’ve got a brand new web series, Dinner S.O.S., featuring our friends Ceri Marsh and Laura Keogh of Sweet Potato Chronicles. We’ll be solving your dinnertime dilemmas with time-saving ingredients, double-duty meals, and one-pot wonders. So breathe a sigh of relief, and come join us in the kitchen!
The next time you’re thinking of ordering pizza, give this recipe a try instead! You can fill these calzones with your favourite cheeses and veggies, and the rolling out of the pizza dough happens in a snap! And as a bonus, they freeze well. Pop leftover baked calzones into the freezer and warm them up whenever you’re in the mood for one. Watch Laura Keogh demonstrate the recipe in the video below.
Kale and pepper calzones
- 3 tablespoons olive oil
- 1/2 onion, chopped lengthwise
- 2 cloves garlic, finely chopped
- 1 red pepper, chopped
- 2 cups chopped frozen kale
- 1/2 lb mozzarella cheese, cut into pieces
- 1/2 cup parmesan cheese
- 1 lb. store-bought whole wheat pizza dough
- Salt
Method
Preheat oven to 450 with oven rack in lowest position. Place parchment paper on a large baking sheet.
In a large skillet over medium heat, cook onion and red pepper in oil and a sprinkling of salt until onion begins to brown and peppers are softened but still a bit crisp, about 8 to 10 minutes. Add garlic and cook until fragrant, another minute or two. Then add frozen kale (you can also use spinach) and stir until kale has wilted and softened, 3 to 4 minutes.
Meanwhile, slice cheese into small pieces. On a floured surface, roll out pizza dough into a rectangle with a lightly floured rolling pin until it’s about a 1/4 inch thick. Cut the dough into four square-ish pieces. Working with one section at a time, place a heaping tablespoon or even a bit more on a diagonal towards one corner of the square, add a few pieces of mozzarella and sprinkle with parmesan cheese. Then lifting at the bottom right corner, fold the dough toward the top left corner. Pinch edges of the calzone pulling dough upwards to close. Brush the top surface of the calzone with the remaining old and carefully slice three steam vents into the top.
Bake in the oven until golden brown, about 15 minutes. Cool for a few minutes and then serve with a side of warm tomato sauce for dipping.
Two more recipes from Sweet Potato Chronicles that are great for batch cooking: