Swiss-Chard and Sun-Dried-Tomato Calzone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Warm pillows of pizza dough stuffed with cheese and other savory ingredients, calzone are surprisingly easy to make. We've added sun-dried tomatoes and Swiss chard to the cheese for a calzone that's a meal in itself. Ingredients:
2 tablespoons olive oil |
1 pound swiss chard, tough stems removed, leaves washed well and shredded |
1/2 teaspoon salt |
1/2 teaspoon fresh-ground black pepper |
1 pound ricotta |
1/2 pound mozzarella, grated (about 2 cups) |
2 tablespoons grated parmesan |
1/4 cup drained and chopped sun-dried tomatoes packed in oil |
1/4 cup chopped fresh basil (optional) |
1 pound store-bought or homemade pizza dough |
Directions:
1. Heat the oven to 450°. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the Swiss chard and 1/4 teaspoon each of the salt and pepper and cook, stirring, until the chard is wilted and no liquid remains in the pan, about 3 minutes. Set aside to cool. Squeeze out any remaining liquid, if necessary.
2. In a large bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil, and the remaining 1/4 teaspoon each of salt and pepper. Add the chard and mix well.
3. Oil a large baking sheet. Cut the pizza dough into four pieces. On a floured surface, roll or stretch each of the pieces into an 8-inch round. Spoon a quarter of the cheese mixture onto one half of each round, leaving a 3/4-inch border. Brush the border with water and then fold the dough up over the filling. Seal the edges by folding the edge of the dough over and pinching it. Transfer the calzone to the prepared baking sheet. Brush with the remaining tablespoon of oil and bake until golden, 15 to 20 minutes.
4. Wine Recommendation: The sangiovese grape of Tuscany has a wonderful affinity for sun-dried tomatoes and ricotta cheese. It forms the basis of Sangiovese di Toscana and also of Sangiovese di Romagna, either of which will be delicious here.
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