Friday, February 11, 2011

Swiss Chard and Ricotta Calzones

Chris asked if we could call these Chardzones.

Swiss Chard and Ricotta Calzones
Adapted from Epicurious 

  • 1 lb prepared pizza dough (I used Trader Joe's herb-y version and I think plain would have actually worked better. The herbs overpowered the chard and cheese)
  • olive oil
  • 8 cups swiss chard, chopped with stalks removed
  • 1 tsp. balsamic vinegar
  • 2 garlic cloves, minced
  • 2/3 cup ricotta
  • 2/3 cup shredded mozzarella
  • 2 tbs parmesan
  • 1 egg yolk
  • salt and pepper
  1. If chilled, take dough out of refrigerator and leave on counter, 20-60 minutes before baking. 
  2. Preheat oven to 425. 
  3. Heat 2 tsp of olive oil in large skillet over medium heat. Add garlic and stir, just in until garlic is fragrant and soft. Add swiss chard and vinegar and cook until wilted. Remove from heat and drain any liquid. 
  4. Combine cheeses and egg, season with salt and pepper. Mix with chard.
  5. Quarter dough and roll out in to four rounds, about 6-8 inches wide. Fill and fold in half. Crimp over edges - pinching along to form a rope around the edge. 
  6. Bake on oiled sheet pan until golden brown. Allow to cool a few minutes before serving. Serve with marinara.

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