Calzones with Kale, Shredded Brussels Sprouts & Fresh Mozzarella

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All Photos © Christine Elise McCarthy 2012

OK, here is when things get interesting.  I gotta start making things I have never made before – and all off the top of my head.  Since I had 4 million pounds of pizza dough & decided I shouldn’t just post pizza ad nauseum here – I decided to wing it & try to make calzones.  I looked at the produce etc that I already had and came up with this:

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So – here is the recipe I came up with.  I had my oven at 450 which, I think you will agree, was too hot, as my calzones came out a tad toasted.  I also suggest maybe not rolling the dough out as thinly as I did so your calzone has more of a bready exterior and less of a too-thin-but-hard shell – like an anemic tortoise.   Despite my errors, this calzone was still pretty tasty.  More calzone efforts will be forthcoming.

PRINT THIS RECIPE

Calzones with Kale, Shredded Brussels Sprouts & Fresh Mozzarella

Preheat your oven to 400 degrees.

2 good sized calzones
INGREDIENTS
4 TBS tomato sauce – with extra to heat up later for dipping your calzones.
1 large ball fresh mozzarella – sliced thin (Large being defined as one of the two floating in water that come in those containers in the supermarket)
1/2 small brown onion diced
1 vegetarian (or chicken) bouillon cube
4 oz Brussels sprouts – shredded
4 garlic cloves – chopped fine
1/4 cup grated Parmesan cheese
10 button mushrooms – sliced
olive oil
pinch crushed red pepper
salt & pepper
Preheat your oven to 400 degrees.
DIRECTIONS
Slice up the fresh mozzarella.
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Chop the blanched kale coarsely. Shred your Brussels sprouts either by slicing them fine by hand or by using the mandolin blade of your food processor.
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Heat a little olive oil in a saute pan & add half the garlic and the sliced mushrooms. Saute until the mushrooms begin to brown a bit. Put the mushrooms in a bowl for later.
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Add more olive oil to the same pan & saute the rest of the garlic and a healthy pinch of crushed red pepper for about a minute. Add the chopped onion and saute until the onion becomes translucent.
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Add 1/4 cup of water & the bouillon cube & stir it until the cube dissolves. Add the shredded Brussels sprouts and the chopped, blanched kale. Saute until all the greens are wilted, maybe 5-7 minutes. Add salt & pepper to taste. Remove from heat & stir in the Parmesan.
ASSEMBLY
Preheat your oven to 400 degrees.
Roll out each of the two balls of dough to approximately 9-10 inch circles.
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Divide all the ingredients equally – starting with the tomato sauce. Add the sauce to one half of the circle, leaving maybe a one inch border clean so you can seal your calzone later.
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Add the kale/Brussels sprouts mix, layer some mozzarella on top of that & top it all with sauteed mushrooms.
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Grind some fresh pepper over this. Fold the dough over you toppings and press the edges tightly with the tines of a fork.
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Trim off the excess to get a cleaner finish.  Use the fork or a knife & poke some venting holes in the top of your calzones.
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Place the calzones (with a spatula) onto a cooking sheet that has been wiped with a little olive oil & a paper towel. Bake the calzones at 400 degrees – approximately 20 minutes. Time can vary a lot depending on the accuracy of your oven’s temperature and the thickness of the dough you are using. I’d start eyeballing them after ten minutes & peek back in every five minutes until the calzones are a golden brown. Remove from the oven & serve with little bowls of warmed tomato sauce for dipping.

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 Here is the recipe without photos:
Calzones with Kale, Shredded Brussels Sprouts & Fresh Mozzarella
2 good sized calzones
INGREDIENTS
1/2 prepared pizza dough – divided into 2
4 TBS tomato sauce – with extra to heat up later for dipping your calzones.
1 large ball fresh mozzarella – sliced thin
1/2 small brown onion diced
1 vegetarian (or chicken) bouillon cube
4 oz Brussels sprouts – shredded
4 garlic cloves – chopped fine
1/4 cup grated Parmesan cheese
10 button mushrooms – sliced
olive oil
pinch crushed red pepper
salt & pepper
Preheat your oven to 400 degrees.
DIRECTIONS
Chop the blanched kale coarsely. Shred your Brussels sprouts either by slicing them fine by hand or by using the mandolin blade of your food processor. Heat a little olive oil in a saute pan & add half the garlic and the sliced mushrooms. Saute until the mushrooms begin to brown a bit. Put the mushrooms in a bowl for later. Add more olive oil to the same pan & saute the rest of the garlic and a healthy pinch of crushed red pepper for about a minute. Add the chopped onion and saute until the onion becomes translucent. Add 1/4 cup of water & the bouillon cube & stir it until the cube dissolves. Add the shredded Brussels sprouts and the chopped, blanched kale. Saute until all the greens are wilted, maybe 5-7 minutes. Add salt & pepper to taste. Remove from heat & stir in the Parmesan.
ASSEMBLY
Roll out each of the two balls of dough to approximately 10 inch circles. Divide all the ingredients equally – starting with the tomato sauce. Add the sauce to one half of the circle, leaving 1/2 inch border clean so you can seal your calzone later. Add the kale/Brussels sprouts mix, layer some mushrooms on top of that & top it all with sliced mozzarella. Grind some fresh pepper over this. Fold the dough over you toppings and press the edges tightly with the tines of a fork. Trim off the excess to get a cleaner finish. Use the fork or a knife & poke some venting holes in the top of your calzones.  Place the calzones (with a spatula) onto a cooking sheet that has been wiped with a little olive oil & a paper towel. Bake the calzones at 400 degrees – approximately 20 minutes. Time can vary a lot depending on the accuracy of your oven’s temperature and the thickness of the dough you are using. I’d start eyeballing them after ten minutes & peek back in every five minutes until the calzones are a golden brown. Remove from the oven & serve with little bowls of warmed tomato sauce for dipping.

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