Calzone Stuffed with Kale
INGREDIENTS
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
DIRECTIONS
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
