Calzones with Spinach, Asian spinach, or Kale

*adapted from the Moosewood Cookbook

I love to make calzones because they are easier and cheesier than pizza. Plus you get all those good greens in a tasty package. You can use Asian spinach, spinach, kale, chard, or a combination of greens. This is a fun activity to do with kids or on a relaxing weekend.

Pizza dough – your favorite recipe or store-bought package, enough for 2 regular pies

(My favorite recipe is at the bottom of this post)

Spinach-cheese filling

1 tbsp. olive oil

1 c. minced onion

1/2 - 1 lb. greens, de-stemmed & chopped (kale, spinach, Asian spinach, etc.) about 4-6 cups, loosely packed

4-5 med. cloves garlic, minced

1 tbsp. dried or 3 tbsp. minced fresh basil

1 lb. ricotta or cottage cheese

2 c. packed grated mozzarella

about ¼ c. grated parmesan

about ½ tsp. salt

lots of black pepper

Heat olive oil in med. skillet. Add onion and saute over med. heat until translucent – about 5 min. Add spinach, salt, and pepper. Cook, stirring over high heat for several minutes, until spinach wilts. Stir in garlic and basil and cook for 2 minutes more.

Note: Allow cooked greens to cool for a few minutes and squeeze out excess liquid with your hands, a towel, or the back of a wooden spoon before mixing with cheeses. This helps to ensure the dough pockets don't burst with the extra moisture.

Place cheeses in med. sized bowl. Add spinach saute and mix very well. Taste to correct seasonings.

To assemble:

Preheat oven to 400. Oil a baking tray or use a pizza stone.

Divide dough into 6 equal sections, and roll out on a floured surface into circles ¼ inch thick. Place ½ to ¾ c. filling on one half of the circle, leaving a 1/2 inch rim. Use your fingers or a brush to moisten the rim with water. Fold over the empty side and crimp the edges with a fork. Prick little holes in the top to allow steam to escape. Place calzones on tray or pizza stone and bake for 15 to 20 minutes, until crisp and lightly browned.

For an extra crisp & golden crust, take out 5 minutes early and brush with olive oil. Return to oven for 5 more minutes of cooking, and they will be beautiful and golden.

Enjoy with warm tomato sauce & salad for a delicious meal!

Aimee's Pizza dough recipe:

Dissolve 2 tsp. active dry yeast, in 1 1/4 cups warm water (wrist-temp warm, not too hot) and set aside.

3 1/3 cup flour (I usually use 1/2 bread flour or 00 pizza flour and 1/2 whole-wheat flour, preferably stone-ground)

2 tsp. salt

1/4 tsp. black pepper

1/4 cup olive oil

Mix flour, salt & pepper in a large bowl. Make well in center. Pour olive oil, and yeast/water mixture in and mix together. Knead until silky & elastic. Cover and let rise while you make the filling. You can proceed with recipe after one rise, or punch down and let rise again if not ready to fill. I also sometimes make the dough at night or in the early morning and then put it in the fridge, and remove about 1-2 hours before I want to use it.