Meatless Calzone from Southern Italy

Instructions

1 In a medium bowl, add yeast and pour in 3/4 cup lukewarm water. Add the olive
oil and stir to combine. Let sit for 10 minutes until slightly foamy.
2 Add the flour and salt and mix well (by hand or with a dough hook). Turn onto a
lightly floured board and knead for 5 minutes until you have a soft and smooth
dough. If the dough gets sticky while kneading, add just a bit of flour at a
time.
3 Place in a clean bowl, cover tightly with plastic wrap and let sit in a warm
place for about 2 hours, until doubled in size.
4 Escarole and radicchio are bitter greens, which is a huge health benefit, but we
want to tone down the bitter flavor for this calzone. First, bring 2 quarts of
water to a boil, add 2 tsp. salt and add the whole escarole and radicchio
leaves. Blanch for 1 minute and remove. Cool and finely chop.
5 In a medium saucepan, heat 1 Tbsp. olive oil and add the garlic cloves. Heat
slowly for 2 minutes to infuse the flavor into the oil. Next, add the pine nuts
and, again, slowly heat to toast for a minute or two (careful not to burn the
nuts). Lastly, add chopped escarole/radicchio blend, raisins, olives, and a
pinch of salt. Continue heating and stirring for 3 minutes to heat through and
marry all the flavors. Take out the whole garlic cloves and either discard or
use in a salad or soup. Remove filling from heat and let cool while rolling out
the dough.
6 When the dough has risen, turn out onto a floured board.

To make 8 individual calzones, divide the dough into eight equal balls. With a
rolling pin, roll into 4-inch circles. Add a spoonful of filling into the center
of each calzone.
7 Fold over to form a half-moon and pinch the edges to seal. Using the end of a
fork, press around the edge to make sure the seal is tight.
8 In a large skillet, heat ⅓ cup olive oil. Frying four at a time, fry each
calzone for 3 minutes on each side, until golden brown. Stack a few paper towels
on a plate and place the cooked calzone on top to absorb some of the olive oil.
9 Serve hot with a sprig of fresh parsley. These calzones may be served for supper
or as an appetizer.

Buon appetito!

Meatless Calzone from Southern Italy

Course:

Cuisine:

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🧂 Ingredients

Instructions

Meatless Calzone from Southern Italy

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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