Freezer Week: Kale and Pepper Calzone - Sweet Potato Chronicles - Sweet Potato Chronicles

Freezer Week: Kale and Pepper Calzone

When I was try­ing to come up with ideas for freezer week I fig­ured I'd go to the boss. "What's some­thing you love to eat but we don't always have time to make for din­ner," I asked Scar­lett. "Spaghetti and meat­balls!" she replied. Good point. How­ever, not so freezer friendly. I poked and prod­ded her a bit more and she decided pizza was another good thing to eat. I loved the idea but we've already done a few great pizza recipes (not that the world couldn't use more). But then it came to me. "Let's make cal­zones," I said. "What's that?" Scar­lett asked. Hmm­mmm, let me see. How do I explain? "It's like a slice of pizza cov­ered in all your favourite things rolled up." I com­pletely had her attention.

I was feel­ing pretty pleased since this meant I found another great use for my spelt pizza dough. Now, I know you're also think­ing: "Who has time to roll out dough?" But it's so easy and really doesn't have to messy. The time it takes you to flour the space, roll out the dough and cut it into sec­tions is the same amount of time it would take you to find that damn pizza take­out menu in the drawer. You know the draw I mean. The one where every­one in the house throws the ran­dom stuff like half dead pens and the silly banzs you con­fis­cated last year. I know you have one of those drawers.

Kale and Pep­per Calzone

3 table­spoons olive oil
1/2 onion, chopped length­wise
2 cloves gar­lic, finely chopped
1 red pep­per, chopped
2 cups chopped frozen kale
1/2 lb moz­zarella cheese, cut into pieces
1/2 cup parme­san cheese
1 lb. store-bought whole wheat pizza dough


Pre­heat oven to 450 with oven rack in low­est posi­tion. Place parch­ment paper on a large bak­ing sheet.

In a large skil­let over medium heat, cook onion and red pep­per in oil and a sprin­kling of salt until onion begins to brown and pep­pers are soft­ened but still a bit crisp, about 8 to 10 min­utes. Add gar­lic and cook until fra­grant, another minute or two. Then add frozen kale (you can also use spinach) and stir until kale has wilted and soft­ened, 3 to 4 minutes.

Mean­while, slice cheese into small pieces. On a floured sur­face, roll out pizza dough into a rec­tan­gle with a lightly floured rolling pin until it's about a 1/4 inch thick. Cut the dough into four square-ish pieces. Work­ing with one sec­tion at a time, place a heap­ing table­spoon or even a bit more on a diag­o­nal towards one cor­ner of the square, add a few pieces of moz­zarella and sprin­kle with parme­san cheese. Then lift­ing at the bot­tom right cor­ner, fold the dough toward the top left cor­ner. Pinch edges of the cal­zone pulling dough upwards to close. Brush the top sur­face of the cal­zone with the remain­ing old and care­fully slice three steam vents into the top.

Bake in the oven until golden brown, about 15 min­utes. Cool for a few min­utes and then serve with a side of warm tomato sauce for dipping.

I hate to say it but I left Scar­lett out of the cal­zone extrav­a­ganza. I just didn't want to find flour in my kitchen cor­ners for the next 5 days. How­ever, she'll love this project. She told me so with a mouth­ful of cal­zone. "Next time Mommy, I make the the folded pizza," she informed me. "No prob­lem, next time for sure," I said as I tucked four cal­zones in the freezer. I'm just hop­ing they last me until she's 20 and out of the house. This way "next time" is in her first apart­ment and she can clean the flour.



  1. erin says:

    This looks really yummy…I have to try them! Did you freeze them before or after they were cooked?

  2. Laura Keogh says:

    Hi Erin, thank you so much for read­ing SPC. I made the cal­zones and baked them then froze them. I hope you like the recipe. Let us know how they turn out.…they're also great with goat cheese!

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