Monday, 15 February 2016

Kale and Three Cheese Calzone

I made these a couple of weekends ago. I have given you the instructions for the original tomato sauce but I used some leftover tomato sauce from the Kale, Mushroom and Beetroot Lasagne. They were delicious and a lovely use of the kale from my veg bag.

Kale and Three Cheese Calzone (from Eats Well With Others)
(Serves 2)

1 packet pizza dough mix
3 cloves garlic, chopped
150g fresh mozzarella
1 bunch kale, chopped
4 tsp oil
1½ tsp Italian seasoning
1/2 tsp chilli flakes
200g can chopped tomatoes
2 tbsp raisins
100g ricotta
20g parmesan cheese, grated

Heat oven to 200C.

In a medium saucepan, heat 2 tsp of olive oil on a medium-high heat. Add half the garlic and cook, stirring frequently for 30 secs. Add the Italian seasoning and chilli flakes and cook, stirring for 1 min. Add the chopped tomatoes and cook, stirring occasionally for 2-4 mins, or until warmed through. Remove from the heat and season with salt and pepper.

While the tomato sauce cooks, in a medium pain, heat 2 tsp of oil on medium-high. Add the remaining garlic and cook, stirring frequently for 30-45 secs, or until fragrant. Add the kale, raisins, and 2 tbsp water. Season. Cook, stirring occasionally, 3-5 mins, or until the kale has wilted and the water has evaporated. Try to cook out as much of the liquid as possible.

In a large bowl, combine the kale, mozzarella, ricotta, parmesan cheese, and ⅓ of the tomato sauce. Stir to thoroughly combine. Season with salt and black pepper, to taste.

Make up the pizza dough according to packet instructions. Sprinkle some flour on a clean, dry work surface. Divide the dough into 2 portions. Roll out each portion. Divide the filling between the pizzas covering half the dough. Fold the other half of the dough over the filling. Press or crimp the edges of the dough with a fork to seal the calzones.

Sprinkle the remaining flour on a baking sheet. Carefully transfer the calzones to the prepared pan and drizzle or brush the tops with olive oil. Bake for 15-18 mins, or until golden brown. Remove from the oven and let stand for at least 2 mins. Serve with the remaining tomato sauce, which you can either serve cold or warm up.

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