Mini Kale-Mushroom Calzones with Smoked Mozzarella

By khojnicki

Ingredients

• 3 tbsp unsalted butter
• 3 tbsp EVOO
• 3/4 lb mixed mushrooms cut into 3/4" pieces
• Kosher salt and pepper
• One 3/4 lb bunch curly kale, stemmed and finely chopped
• 1 c jarred tomato or marinara sauce
• 1/4 c finely chopped basil
• 3 oz fontina cheese, shredded
• 3 oz smoked mozzarella cheese, shredded
• 1 1/2 lbs store bought pizza dough
• All purpose flour for dusting

Preparation

Step 1

In a large non-stick pan, melt 2 tbsp butter in 2 tbsp olive oil. Add mushrooms and cook over high heat, stirring occasionally until browned and tender, about 5 mins. Season with salt and pepper and transfer to a medium bowl.

In the same skillet, melt the remaining 1 tbsp butter in the remaining 1 tbsp olive oil. Add the kale and a generous pinch of salt and cook over moderately high heat, stirring occasionally until just tender, about 5 mins. Season with salt and pepper.

In a small bowl, mix 1 c tomato sauce with basil. In another small bowl, toss the cheeses.

Preheat the oven to 450 degrees F and lightly brush 2 large rimmed baking sheets with olive oil. Cut the pizza dough into 18 pieces and roll into balls. On a lightly floured surface, roll out each ball into a 5" round. Spoon 1 tbsp of the tomato sauce on one half of the round. Top with 1 tbsp mushrooms, 1 tbsp kale and 1 tbsp cheese. Fold over and seal. Repeat with remaining dough and filling. Brush lightly with olive oil.

Bake calzones in the upper and lower thirds of the oven for 12-14 mins. Transfer to a platter and use extra tomato sauce for dipping.