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.

IMG_0428

IMG_0437

IMG_0460

Kale Stuffed Calzones – tweaked from the Victory Garden Cookbook
Ingredients:
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

Directions:
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.
Enjoy!

Some photos while making it..

IMG_0424
Blanched kale and garlic.

IMG_0417
Rosemary and butter. Hello.

IMG_0418
All mixed up, this smells amazing.

IMG_0421
Your gorgeous sausage links.  You want to shred these up.  Just cut, cut, cut.

IMG_0360
Now you make your dough.

And it magically appears like this:
IMG_0425
Then you let it rise… take a nap, do some jumping jacks, rub some cat bellies.

IMG_0427
Cut up into 6 pieces. I use a knife.

IMG_0428
Then I form them into balls.

IMG_0429
Roll the dough into something resembling a 8 inch circle.  I need some practice, but close enough.

IMG_0433
This is now everything you need. It’s a mess, I know.

IMG_0434
Brush with olive oil, put a slice of mozzarella down.

IMG_0436
Add kale, sausage. Oh, that smell!

IMG_0437
Another slice of mozzarella.

IMG_0439
Roll over, crimp the edges with a fork.

When it’s done…
IMG_0445
OH MY GOODNESS.

IMG_0447
That mozzarella, beautiful.

 

IMG_0448
The bottoms should be slightly brown, delightful.

IMG_0460
Cut into this and marvel at the glory of the kale stuffed calzone that you just made.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>