How to Make a Cheese and Tomato Calzone
3 Servings Most of the forms of pizza we recognize today originated in Naples, Italy. The calzone (a version whose crust is folded to create a pocket) is no exception. Here, we're making a delicious version using curly green kale and three kinds of cheese, for layers of earthy, creamy flavor. With traditional tomato sauce, a kick of spice and sweet golden raisins folded into the filling, these calzones are a beautiful take on the classic. Get Cooking Nutrition PER SERVING Calories 700 Cals (est.) ½ lb Fresh Mozzarella Cheese 4 cloves Garlic 1 bunch Kale 2 Tbsps Golden Raisins ½ cup Part-Skim Ricotta Cheese 2 tsps Calzone Spice Blend (Italian Seasoning & Aleppo Pepper) tried-and-true kitchen tools time-saving tips & techniques step-by-step instructions 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Tear the mozzarella cheese into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. 2 Make the tomato sauce: In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste. 3 Cook & drain the kale: While the tomato sauce cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the kale, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked kale to release as much liquid as possible; discard the liquid. 4 Make the filling: In a large bowl, combine the drained kale, mozzarella cheese, ricotta cheese, Parmesan cheese and ⅓ of the tomato sauce; stir to thoroughly combine. Season with salt and pepper to taste. 5 Assemble the calzones: Sprinkle half the flour onto a clean, dry work surface. Divide the dough into 3 equal-sized portions. Using your hands, stretch out each portion into a ¼-inch-thick round. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones. 6 Bake the calzones & serve your dish: Sprinkle the remaining flour on a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Cut the baked calzones in half. Serve with the remaining tomato sauce on the side. Enjoy! 1 Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Tear the mozzarella cheese into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. 2 Make the tomato sauce: In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add half the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and cook, stirring occasionally, 2 to 4 minutes, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste. 3 Cook & drain the kale: While the tomato sauce cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the kale, raisins and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has evaporated. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked kale to release as much liquid as possible; discard the liquid. 4 Make the filling: In a large bowl, combine the drained kale, mozzarella cheese, ricotta cheese, Parmesan cheese and ⅓ of the tomato sauce; stir to thoroughly combine. Season with salt and pepper to taste. 5 Assemble the calzones: Sprinkle half the flour onto a clean, dry work surface. Divide the dough into 3 equal-sized portions. Using your hands, stretch out each portion into a ¼-inch-thick round. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones. 6 Bake the calzones & serve your dish: Sprinkle the remaining flour on a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Cut the baked calzones in half. Serve with the remaining tomato sauce on the side. Enjoy! 
Three Cheese Calzones
with Kale & Tomato Sauce
From the Test Kitchen
How to Make a Cheese and Tomato Calzone
Source: https://www.blueapron.com/recipes/three-cheese-calzones-with-broccoli-rabe-broccolini-tomato-sauce