Best Calzones With Chorizo And Kale Recipes

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

CALZONES WITH CHORIZO AND KALE

Steps:

• Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
• Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
• Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
• If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
• Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
• Do Ahead
• Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.