Monday, August 30, 2010

Calzone with swiss chard, olives and capers

So after all my bellyachin' about the weather last week do you want to know what I made for dinner on that very hot day?  Calzone. In a 450 degree oven.  Was it hot?  Yes, very much.  Was it worth it?  Again, yes, very much.  At the CSA pick up they often have a bonus box - a selection of some of their more abundant produce you can take for free to go with your weekly share.  At the last pick up I chose a beautiful bunch of swiss chard - I love the color of the stems.  While washing the chard I came across a ladybug (after already soaking everything in water).  Hallie quickly went into rescue mode and took the ladybug outside to try to get it to "fly away home" (here's hoping her house wasn't on fire and her children weren't alone - remember that lovely childhood rhyme???)

This calzone goes together super quickly if you can get ahold of some pre-made pizza dough (I get it at Trader Joe's).  Homemade pizza dough isn't difficult - I make it all the time - but sometimes I just want something that's ready to go  :-)  I really love the combination of walnut, olives and capers in this:

Swiss Chard Calzone

1 lb package fresh pizza dough (I use Trader Joe's)
1 tablespoon olive oil
1 bunch swiss chard, washed well and coarsely chopped
3 cloves garlic, finely chopped
1/4 - 1/2 teaspoon crushed red pepper flakes
4 oz shredded mozzarella
1/4 cup feta cheese
1/4 cup chopped toasted walnuts
2 tablespoons coarsely chopped kalamata olives
1 tablespoon capers
1-2 tablespoons good balsamic vinegar (I used a fig balsamic)
salt and pepper

Heat oven to 450. Divide the pizza dough into 4 pieces and let rest while you
prepare the filling.  Heat one tablespoon olive oil over medium heat in saute
pan with red pepper flakes and garlic. 
 When garlic is fragrant add chard to
pan, toss with tongs occasionally, until tender - about 5-7 minutes.  Put
the chard in a bowl and add the cheeses, walnuts, olives and capers -
stir to combine.  Drizzle with balsamic and season with salt and pepper
to taste, mix well.  On a floured board, form each section of dough into
a circle - about 8 inches diameter - place the filling on half of each circle,
leaving about a 1 inch border. Wet the edges of the dough with water and
fold the dough over, crimp with a fork.  Spray a baking sheet with olive oil
and carefully place each calzone onto the sheet.  Bake for 16-20 minutes
until browned.  Let cool for a few minutes before serving.

Adapted from recipe for Escarole Calzone in
 Deborah Madison's "Vegetarian Cooking for Everyone"


Vic Robinson said...

Those greens looks amazing and I am stunned at how fabulous something as simple as garlic looks in a pan! Great picture!

JGH said...

I've never made calzone. Looks delicious and I love the photo of your daughter!

Guinnah said...

Howdy HayMarket - the greens were so beautiful. I've seen recipes that use just the stems of chard, I really should try it sometime. I liked that picture too. It just looks so promising :-)

JGH - I like making calzone, usually they are filled a bit more than these but the ratio was pretty good. I like that this wasn't just a cheesy mess (though nothing wrong with that!). I love that picture of Hal too...we are definitely a catch and release household. Except black widows - those I have permission to kill.