This recipe came about from some inspiration provided by a turnover recipe featuring kale and spinach from Cooking Light and some ideas derived from the classic Greek dish, spanokopita as well as classic calzones. It makes 8 small or 4 large calzones and about 2 1/2-3 cups of marinara.
1 teaspoon olive oil
1 medium onion chopped
2 cloves of fresh garlic, peeled and minced
1-28 oz. can of whole peeled tomatoes in puree, no or low salt
1 Tablespoon concentrated tomato paste
1/4 cup wine (use red, white or I used rosé because I had that open)
1 Tablespoon fresh oregano leaves, chopped
1/4 cup fresh basil leaves, chopped
1 good pinch of dried red pepper flakes
Kosher salt and freshly ground black pepper to taste
2 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, peeled and minced
3/4 lb. fresh kale (I used Lacinto and Red Russian), stems removed and chopped into bite sized pieces
1/4 teaspoon freshly ground nutmeg
kosher salt and freshly ground black pepper
1 cup feta cheese, crumbled
1/4 cup freshly grated Parmigiano Reggiano cheese
12 oz. whole wheat pizza dough (I bought mine frozen from the grocery store and thawed it)
Preheat the oven to 375 degrees F.
For the marinara: In a medium sized saucepan, heat 1 teaspoon of olive oil over medium heat. Add the onions and saute until tender and translucent, about 8-10 minutes. Add the garlic and saute another 2-3 minutes, then add the tomatoes and their puree, tomato paste, wine, oregano, basil and red pepper flakes, a pinch of salt and some freshly ground black pepper. Bring to a boil, crushing the tomatoes with the back of a spoon, then reduce the heat to low and allow to simmer for about 30-45 minutes while you make the calzones, stirring occasionally. The mixture will reduce and concentrate the flavors. Taste for seasoning before serving and add more salt and pepper to taste if needed.
While the marinara is simmering, heat 2 teaspoons of olive oil in a large non-stick skillet over medium high heat. Add the onion and saute for about 10-12 minutes, stirring frequently until the onion is tender and lightly caramelizing. Add the garlic and saute for 2-3 minutes more, then add the kale in two batches with a pinch of salt and several grinds of black pepper in each addition, allowing it to wilt a bit in between the two additions to make room in the pan. Saute the kale until it is tender, about 6-8 minutes, then add the nutmeg. Remove the mixture from the heat and allow it to cool slightly. Add the feta and Parmigiano Reggiano and stir gently to combine.
Separate the pizza dough into 8 or 4 equal pieces, depending on how large you want your calzones. Roll the dough out into small circles about 5- 6 inches in diameter for small calzones. Place a heaping 1/3 cup of the kale mixture (double if making larger ones) into one half of the circle, fold over the other half of the dough and press it closed around the outer curved edges. Crimp the edges of the dough to seal it, pushing it back onto itself as you would with piecrust dough. Repeat this procedure with each piece of dough and filling until you have 8 small calzones.
Place each calzone on a cookie sheet that has been lightly oiled with olive oil. Dab a little more olive oil on your clean fingers, and gently brush the top of each calzone. Place the cookie sheet in the oven and bake for 18-20 minutes or until the calzones are browned on top and the dough is firm to the touch. Remove from the oven and allow to cool for about 5 minutes, then serve, topping each calzone with about 1/4 cup of the marinara sauce. Use any leftover marinara for pizza or pasta.
Note: You could bake your calzones on a pizza stone heated in the oven if you prefer. You may need to adjust the time to accomodate the extra heat of the stone. I used a cookie sheet so that I could get all eight calzones cooked at once.