Calzone Stuffed with Kale

4 cups blanched kale (or kale with othergreens, kale and potatoes, or omit the kale and use your favorite substitute. Portabello mushrooms are good, for instance).
2 cloves garlic
6 Tbsp. olive oil
1 Tbsp. butter
1/2 tsp rosemary
salt and pepper
1 pkg. active dry yeast
1/2 c. tepid water
pinch of sugar
4 c. all-purpose flour
1/2 cup lukewarm water
1/2 cup lukewarm milk
6 slices mozzarella cheese
1/4 lb. Genoa salami, diced
1 egg

1. Chop kale and garlic. Saute kale in 3 Tbs. olive oil over high heat until moisture is evaporated, stirring frequently. Reduce heat, stir in garlic, butter and rosemary. Cover and simmer for five minutes. Season with salt and pepper and set asaide to cool.

2. minutes. Season with salt and pepper and set asaide to cool. Dissolve the yeast in 1/2 cup tepid water; add a pinch of sugar, and let stand for 10 minutes or until the yeat is foamy. Sift the flour and 1 tsp. salt together in a large bowl; pour in the yeast. Combine water and milk. Work flour into yeast, gradually adding liquids until dough is smooth and soft. (You can put dough ingredients in food processor and process until mixture forms a soft mass on blade.) Place on a floured board, knead for 1 minute, form into a ball, and place in a floured bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk (1 ½– 2 hours). Knead for 2–3 minutes; divide into 6 portions and roll each portion into 8-inch-diameter rounds, 1/2 inch thick. Brush with olive oil. On each dough circle, place 1/2 slice mozzarella cheese on the lower half; top with 1/2 c. kale, spreading the kale to within 1 inch of the edge. Sprinkle with diced salami, then top with 1/2 slice of cheese. Moisten the edges of the dough with water, then fold the top half over the stuffing, making a turnover shape. Press the edges securely together and crimp the outer rims with a dull knife edge. Place calzones on baking sheets, cover and let rise for 1 hour. Beat egg with 1 tsp water and glaze calzones. Bake in a preheated 375 degree oven for 25 minutes.

6 servings

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