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Thursday, September 18

Kale & mushroom calzones with smoked mozzarella

Butter, unsalted
2 tablespoons +
1 tablespoon
Olive oil, extra virgin
2 tablespoons +
1 tablespoon +
Mushrooms, oyster & cremini, cut into ¾-inch pieces
¾ pound

Pepper, freshly ground

Kale, Tuscan, finely chopped
¾ pound
Marinara sauce
1 cup +
Olive tapenade, black
2 tablespoons
Basil, chopped
¼ cup
Fontina cheese, shredded
3 ounces
(¾ cup)
Mozzarella, smoked, shredded
3 ounces
Pizza dough
1 ½ pounds
  1. Preheat to 450°F; racks in upper and lower thirds; lightly grease two rimmed baking sheets with oil.
  2. In a large skillet over high heat, melt 2 tablespoons butter in 2 tablespoons oil.
  3. Add the mushrooms and cook, stirring occasionally, until browned and tender, about 5 minutes.
  4. Season with salt and pepper; transfer to a medium bowl.
  5. In the same skillet, melt 1 tablespoon butter with 1 tablespoon oil.
  6. Add the kale and a generous pinch of salt, and cook over moderately high heat, stir occasionally, until just tender, about 5 minutes.
  7. Season with salt and pepper.
  8. In a small bowl, mix the marinara sauce with the olive tapenade and basil.
  9. In another small bowl, toss the cheeses together.
  10. Cut the pizza dough into 18 pieces, and roll into balls.
  11. On a lightly floured surface, roll out each ball to a 5-inch round, a scant 1/8-inch thick.
  12. Spoon 1 tablespoon sauce on one half of each round, then top with 1 tablespoon each of the mushrooms, kale, and cheese.
  13. Fold the dough over to form a half moon shape, and press the edge to seal tightly.
  14. Crimp the edge with a fork, or pinch at intervals to make pleats.
  15. Transfer the calzones to the baking sheet.
  16. Brush lightly with oil.
  17. Bake for 12 to 14 minutes, shifting the pans from the top to bottom and front to back halfway through baking, until golden and puffed.
  18. Transfer to a platter and serve hot with the remaining sauce for dipping.
Recipe from Food&Wine Magazine, October 2014.

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