Thursday, December 11, 2008

Quick Dish: Calzone with Swiss Chard and Mozzarella

Remember that beautiful pizza dough I told you about a few posts back? Remember how I said it takes a little time to make, but then you'll have extra dough ready at a moment's notice for a delicious dinner? This is that delicious dinner.

Calzones are uber Italian comfort food. Warm, puffy dough folded around your choice of hearty filling, with the requisite ooey, gooey, melted mozzarella spilling out...Hot Pockets have nothing on these babies. I took the dough out of the freezer last night, it was ready for me when I got home from work today, and we were eating calzones in 20 minutes flat. Faster than Pizza Hut, and waaay better.

Calzone with Swiss Chard and Mozzarella
1 ball of pizza dough, preferably homemade, but store bought is fine
1 bunch of swiss chard, washed and chopped
1 tbsp olive oil
Salt and pepper
2 small balls fresh mozzarella, sliced
Olive oil, for brushing
Cornmeal, for dusting

Place a baking stone on the middle rack of your oven and preheat it to 450 degrees.

Heat a large skillet over medium high heat. Add a tablespoon of olive oil; when hot, add the swiss chard. Sprinkle with salt and pepper. Saute for about 5 minutes, until wilted and tender. Remove from heat.

Rub a pizza peel with cornmeal. Separate the dough into two pieces and stretch each to form a uniform circle, about 6 inches across. Place each disk on the peel and brush each with a little olive oil. Divide the swiss chard and the mozzarella between the two calzones, arranging them on the top half of each circle. Fold the bottom half of the dough over the filling. With a fork, crimp the edges together to seal. Lower the heat in the oven to 400 degrees. Slide the calzones onto the baking stone and bake for 10-15 minutes, until golden and firm. Remove from the oven and serve warm, dipped in the tomato sauce you preserved this summer (or the can of Prego you have in the cupboard).

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