Recipes // Side Dishes // Kale and Red Pepper Cheesy Calzone

Kale and Red Pepper Cheesy Calzone

By Laura Keogh and Ceri Marsh

Prep time: 1 hour
Total Time: 1 hour 50 minutes
Makes 4-6 servings

  • 1 lb (450 g) store-bought whole wheat pizza dough
  • 3 Tbsp (45ml) Grapeseed Oil
  • ½ cup (125 ml) chopped onion
  • 1 red bell pepper, chopped
  • Salt
  • 2 cloves garlic, minced
  • 2 cups (500ml) frozen chopped kale (you can also use spinach)
  • 2 balls (each 12 oz/340g) mozzarella cheese
  • 1 cup (250ml) tomato sauce
  • ½ cup (125 ml) grated Parmesan cheese
  1. Dust a bowl with flour and place the pizza dough in it. Dust the top of the dough with more flour and then cover with a damp dish towel. Allow the dough to stand in the bowl at room temperature for about 1 hour until it has doubled in size.
  2. Preheat the oven to 450 degrees F and put the oven rack into its lowest position. Cover a large baking sheet with parchment paper.
  3. In a large frying pan, heat 2 Tbsp (30ml) of the grapeseed oil over medium heat. Add the onion, red pepper and a sprinkling of salt and cook until the onion begins to brown and the pepper is beginning to soften but is still a bit crisp, 8 to 10 minutes. Add the garlic and cook until fragrant, another minute or two. Add the frozen kale and stir until it has wilted and softened, 3 to 4 minutes.
  4. Meanwhile, tear the cheese into small pieces. On a floured surface, roll out the pizza dough with a lightly floured rolling pin until it’s about a ¼-inch thick rectangle. Cut the dough into four square-ish pieces.
  5. Working with one piece of dough at a time, spoon 2 Tbsp (30 ml) of the tomato sauce onto the dough and then place a heaping tablespoon or even a bit more of the kale and pepper mixture on a diagonal toward one corner of the square. Add a few piece of mozzarella and sprinkle with Parmesan cheese. Lifting the bottom right corner, fold the dough toward the top left corner. Pinch the edges of the calzone together, pulling the dough upward to close. Brush the top surface of the calzone with the remaining 1 Tbsp oil and carefully slice three steam vents into the top.
  6. Transfer to the prepared baking sheet and bake in the over until golden brown, about 15 minutes. Cool for a few minutes and then serve with a side of warm tomato sauce for dipping.
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