Spinach and Chard Calzone

By Ssherahh

Ingredients

• The calzone recipe is this: (I put a layer of pepperoni over the stuffing and some spoonfuls of my red sauce in addition to this recipe). My red sauce- tomatoes, paste, pizza sauce seasoning, sugar and garlic and onion blended
• Swiss Chard or Spinach Calzone
• 1 bunch Swiss Chard or Spinach, washed ( I use a bunch of both)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 large cloves garlic, minced
• Salt and pepper to taste
• 1 lb. ricotta cheese
• 2 eggs
• 4 large basil leaves, cut coarsely
• 1/2 cup grated Parmigiano cheese
• 1 1/2 cups mozzarella cheese

Preparation

Step 1

Cut off and discard bottom few inches of tough chard or spinach stems. Coarsely chop leaves and thinly slice stems; separate. Heat oil in large skillet; add onion, garlic and stems, salt and pepper. Stir, cover and cook over medium heat for 5 min. stirring occasionally. Add chard or spinach leaves, recover and cook, stirring occasionally for 7 more minutes. Drain mixture if necessary ( not usually needed). In large bowl, add ricotta, eggs, basil, and Parmigiano and mozzarella cheeses. Combine well and taste for seasoning. Preheat oven to 375 degrees. Roll out pizza dough into an 18-inch square on pan. Spoon filling onto right half of the dough, leaving half-inch boarder around the edge. Lift left side of dough to cover right side; press edges to seal dough. With a sharp knife cut three one inch slits in top of pastry. Bake Calzone for 45-50 minutes, or until golden brown.
- makes enough filling for 2 calzones especially if you put a layer of pepperoni or cookies sausage. Great without meat!

Calzone are turnovers made with pizza dough and a filling. They allow for tremendous creativity; you can make small ones for individual servings or large for slicing.