This was a fun meal to cook and didn’t take more than an hour all told. Pizza dough recipe can be found here.

Ingredients:

1. •1 Pound Pizza Dough
   

2. •1 Cup Part-Skim Ricotta Cheese
   

3. •2 Cloves Garlic
   

4. •1 Large Bunch Lacinato Kale
   

5. •1 Red Onion
   

6. •1 Bunch Oregano
   

7. •2 Ounces Castelvetrano Olives
   

8. •1 8-Ounce Can Tomato Sauce
   

9. •⅓ Cup Grated Parmesan Cheese
   

10. •¼ Cup Semolina Flour
    

11. •½ Teaspoon Calzone Spice Blend (Crushed Red Chili Flakes & Ground Nutmeg)
    

Prep Work:

Wash and remove the vein from the kale, rough chop and place in a bowl. Pit and corse chop the olives. Mince the garlic. Remove the stems and corse chop the oregano. Peel and chop the onion.

In a medium fry pan over medium high heat in 2 tablespoons of olive oil cook 1/2 the garlic until softened, then add the onions and cook until glassy.

Add the Calzone Spices and mix to combine. Add the kale and 1/3 cup of water. Cook to reduce. Salt and pepper to taste.

Continue cooking until all the water has cooked off. Remove to a side bowl.

Add the Ricotta Cheese and 1/2 of the Parmesan cheeses - mix to combine.

Flour the work surface with a couple pinches of Semolina Flour. Split your pizza dough into thirds and stretch out into three rounds.

Fill the rounds with 1/3 of the kale filling each along 1 side, leaving 1/2 inch exposed.

Fold into calzones and pinch the seam closed.

Bake in a preheated oven at 475 for 20 minutes.

While the calzones bake, in a small sauce pan cook the garlic over medium high heat in 2 tablespoons of olive oil.

When browned add the tomato sauce salt and pepper to taste. Then add the remaining parmesan cheese and oregano, saving a pinch or two for garnish.

Simmer until the calzones are done.

Plate and serve (with a beer and a side salad maybe?