Kale Stuffed Calzones Recipe

In my search of “What to do with kale?” I found a great kale calzone recipe from the Victory Garden Cookbook. This cookbook is definitely a keeper if you have your own garden, most of the time I can be found just reading it for pleasure.. it’s that good.  So let’s make some calzones! Full recipe behind the cut.




Kale Stuffed Calzones – tweaked from the Victory Garden Cookbook
4 cups blanched kale (how to blanch kale here)
2 cloves garlic
5 tablespoons olive oil
1 tablespoon butter
1/2 teaspoon rosemary
1 teaspoon salt.
1 package active dry yeast  (or 2 1/4 teaspoons)
1/2 cup warm water
pinch of sugar
4 cups all purpose or bread flour
1/3 warm water
1/2  cup milk
slices of mozzarella cheese
3 links Italian sausage
1 egg

Blanch kale.
Chop kale and garlic, sauté in 3 tablespoons of olive oil.
Reduce heat, stir in garlic, butter, rosemary.  Cover and simmer for 5 minutes.
Set aside.
Fry your sausage until brown, then shred up.  Set aside.

Now let’s make the calzone dough.
Dissolve the yeast in 1/2 cup warm water, add your pinch of sugar.
Let stand for 10 minutes until foamy.
Put flour and 1 teaspoon salt in food processor and pulse until mixed.
Pour in yeast mixture, pulse more.
Add the rest of your water and milk.  Pulse more.
You want the dough to be soft on the blade, then it’s good.
Put dough on floured counter and knead, form into ball.
Cover with plastic wrap and let rise in a warm place for 2 hours.
Knead for a minute then form into 6 balls.
Roll each ball into a 8 inch circle.  Brush with olive oil.
On each dough circle, put a piece of mozzarella cheese, 1/2 cup kale, sausage, then top with another piece of mozzarella cheese.
Moisten the edges of the dough, and fold the top half over the stuffing, crimp the edges together. 
Put calzones on baking sheet, cover, let rise for 1 more hour.
Beat egg with 1 teaspoon water and brush the calzones.
Bake at 375 for 25 minutes.
If any are left, you can freeze them.
This will make 5-6 calzones.

Some photos while making it..

Blanched kale and garlic.

Rosemary and butter. Hello.

All mixed up, this smells amazing.

Your gorgeous sausage links.  You want to shred these up.  Just cut, cut, cut.

Now you make your dough.

And it magically appears like this:
Then you let it rise… take a nap, do some jumping jacks, rub some cat bellies.

Cut up into 6 pieces. I use a knife.

Then I form them into balls.

Roll the dough into something resembling a 8 inch circle.  I need some practice, but close enough.

This is now everything you need. It’s a mess, I know.

Brush with olive oil, put a slice of mozzarella down.

Add kale, sausage. Oh, that smell!

Another slice of mozzarella.

Roll over, crimp the edges with a fork.

When it’s done…

That mozzarella, beautiful.


The bottoms should be slightly brown, delightful.

Cut into this and marvel at the glory of the kale stuffed calzone that you just made.

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