Ricotta and Vegetable Calzones

Ingredients

• 1 pound fresh pizza dough (homemade or store-bought)
• 1 tablespoon olive oil, plus additional for brushing
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 2 cups chopped kale, ribs and stems removed
• 1 cup mushrooms
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 1/4 teaspoon dried basil
• Pinch of crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• All-purpose Gold Medal Flour, for dusting the counter

To serve

• Marinara Sauce, for serving

Directions

1. 1. Preheat the oven to 400 degrees F. Make sure your pizza dough is at room temperature. Set aside.
2. 2. To make the calzone filling, in a large skillet, heat the olive oil over medium heat. Add the onion and cook, until translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute. Add the kale and mushrooms, cover and cook until tender, about 3-4 minutes. Remove from heat and set aside.
3. 3. In a large bowl, combine the ricotta, mozzarella, and Parmesan cheeses. Stir in the kale and mushroom mixture. Add the dried basil, crushed red pepper, and season with salt and pepper.
4. 4. Divide the pizza dough into 4 equal portions, and shape each portion into a ball. Lightly flour your work space. Start with 1 ball and roll it out into a circle, about 7 inches in diameter. Brush the edges of the round lightly with water. Place about a 1/2 cup of the kale cheese mixture on half of the round, leaving a 1-inch border. Gently fold the dough over so the edges meet and pinch the dough together with your fingers. Pierce the top of the calzone with the fork and carefully transfer to a baking sheet. Repeat with the remaining dough and filling. Brush each calzone with olive oil.
5. 5. Place the calzones in the oven and bake for 18-20 minutes, or until golden brown. Let the calzones cool for about 5 minutes. Serve warm.