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
Chop kale and garlic, sauté in 3 tablespoons of olive oil.
Reduce heat, stir in garlic, butter, rosemary. Cover and simmer for 5 minutes.
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..