Chard, Ricotta, and Sweet Onion Calzones Recipe

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Chard, Ricotta, and Sweet Onion Calzones
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Ingredients
11
Count
Nutrition
1266
Calories
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Ingredients:

Directions:

  1. Preheat oven to 450°. Trim and discard chard stems; roughly chop leaves. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion and stir often until softened, about 4 minutes. Add chard, sprinkle with nutmeg, and season to taste with salt and pepper. Stir until wilted, 3 to 5 minutes; set aside.
  2. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
  3. In a small bowl, mix ricotta, parmesan, dried tomatoes, pine nuts, and chile flakes (if using). Season with salt and pepper to taste. Mound equal portions of ricotta mixture in center of dough rounds. Top with chard mixture.
  4. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush tops of calzones lightly with olive oil. Transfer to a large baking sheet.
  5. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.
  6. Note: To make in advance, prepare through step 4, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375° for 30 to 35 minutes, until browned and cooked through.
  7. Toasting nuts: Toasting nuts makes them crunchier and intensifies their flavor. In the case of thin-skinned nuts like hazelnuts or peanuts, it also makes removing their skins easier.
  8. To toast a small amount: Place nuts in a small frying pan over medium-high heat and cook, stirring frequently, until they smell fragrant and turn a light shade of golden brown (they will continue to toast a bit more when removed from heat).
  9. To toast larger batches: Spread the nuts in a single layer in a shallow baking pan and toast in a 375° oven for 10 to 15 minutes until the nuts are lightly browned and smell rich and toasty.
  10. To skin nuts after toasting: Place them in a kitchen towel and rub vigorously. Most of the skins will fall right off. Don't worry if a few bits still cling here and there; they won't harm the flavor or texture.
  11. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1266.22 Kcal (5301 kJ)
Calories from fat 842.01 Kcal
% Daily Value*
Total Fat 93.56g 144%
Cholesterol 184.42mg 61%
Sodium 2066.76mg 86%
Potassium 2608.01mg 55%
Total Carbs 50.29g 17%
Sugars 14.09g 56%
Dietary Fiber 12.15g 49%
Protein 67.6g 135%
Vitamin C 148mg 247%
Iron 10.6mg 59%
Calcium 1482.8mg 148%
Amount Per 100 g
Calories 139.48 Kcal (584 kJ)
Calories from fat 92.75 Kcal
% Daily Value*
Total Fat 10.31g 144%
Cholesterol 20.31mg 61%
Sodium 227.66mg 86%
Potassium 287.28mg 55%
Total Carbs 5.54g 17%
Sugars 1.55g 56%
Dietary Fiber 1.34g 49%
Protein 7.45g 135%
Vitamin C 16.3mg 247%
Iron 1.2mg 59%
Calcium 163.3mg 148%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.3
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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