This recipe is simple and delicious. Also, you can use the basic recipe to make other types of calzones - or find other uses for the stuffing. I might make kale stuffed manicotti next.
(Random note, when I made this recipe I ended up with leftover kale stuffing. Waste not, want not, so I used it to make a strata using the same method as the Spinach and Cheddar Strata, adding some spinach and additional cheeses. The result was very tasty.)
Five-Cheese "Kalezones"
Ingredients
3 cups kale, chopped
2 tsp olive oil
3 cloves garlic, minced
Salt and pepper
3/4 cup ricotta cheese
3/4 cup shredded Italian four-cheese blend (or any mix of mozzarella, Parmesan, Romano, etc.)
1 11-oz tube thin-crust pizza dough
Flour
Marinara sauce
Directions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large skillet heat the olive oil. Saute the garlic until fragrant (about 1 minute). Add the kale and cook for 1 minute. Add salt and pepper to taste. Add 3 tbsp water. Cover and steam until just tender, about 4 minutes. Let cool.
In a medium bowl combine the kale, ricotta, and shredded cheese.
Roll the pizza dough out onto a lightly floured surface. Using a bowl or plate, cut 5&1/2 inch circles. Divide the filling over half of each circle, leaving a small border. Fold the unfilled half over the filled half; seal the edges. Place on the prepared baking sheet. Prick tops with a fork. Baked until golden, 16 to 18 minutes. Serve with marinara.
