Name: Calzone with greens
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 4
Cuisine: Italian
Ingredients: 500g strong white bread flour; 1 tsp dried yeast; 1 tbsp olive oil; semolina or polenta for dusting; 12 slices chorizo; 2 garlic cloves finely chopped; 200g kale cavolo nero or other leafy green; 2 balls mozzarella torn into pieces; walnut-size lump of parmesan

Home
Recipes
Calzone with greens

Calzone with greens

Lulu Grimes

Save recipe

Serves 4

More effort

Prep: 15 mins

Cook: 20 mins

Plus proving

A star rating of 4.6 out of 5.5 ratingsRate

loading...

This hearty and warming folded pizza is a great way to use up veg box kale

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Minted potato & green bean salad

A star rating of 4.7 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

500g strong white bread flour
1 tsp dried yeast
1 tbsp olive oil
semolina or polenta

for dusting

For the filling

12 slices chorizo
2 garlic cloves

finely chopped
200g kale

cavolo nero or other leafy green
2 balls mozzarella

torn into pieces
walnut-size lump of parmesan

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal703
fat22g
saturates11g
carbs101g
sugars3g
fibre6g
protein33g
salt1.22g

low

Method

step 1

Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
step 2

Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
step 3

Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.

Recipe from Good Food magazine, February 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now