Swiss-Chard and Sun-Dried-Tomato Calzone Recipe

Name: Swiss-Chard and Sun-Dried-Tomato Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound Swiss chard, tough stems removed, leaves washed well and shredded; 1/2 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1 pound ricotta; 1/2 pound mozzarella, grated (about 2 cups); 2 tablespoons grated Parmesan; 1/4 cup drained and chopped sun-dried tomatoes packed in oil; 1/4 cup chopped fresh basil (optional); 1 pound store-bought or homemade pizza dough

Servings: persons

2 tablespoons olive oil
1 pound Swiss chard, tough stems removed, leaves washed well and shredded
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 pound ricotta
1/2 pound mozzarella, grated (about 2 cups)
2 tablespoons grated Parmesan
1/4 cup drained and chopped sun-dried tomatoes packed in oil
1/4 cup chopped fresh basil (optional)
1 pound store-bought or homemade pizza dough

1
Heat the oven to 450.
2
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
3
Add the Swiss chard and 1/4 teaspoon each of the salt and pepper and cook, stirring, until the chard is wilted and no liquid remains in the pan, about 3 minutes.
4
Set aside to cool.
5
Squeeze out any remaining liquid, if necessary.
6
In a large bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil, and the remaining 1/4 teaspoon each of salt and pepper.
7
Add the chard and mix well.
8
Oil a large baking sheet.
9
Cut the pizza dough into four pieces.
10
On a floured surface, roll or stretch each of the pieces into an 8-inch round.
11
Spoon a quarter of the cheese mixture onto one half of each round, leaving a 3/4-inch border.
12
Brush the border with water and then fold the dough up over the filling.
13
Seal the edges by folding the edge of the dough over and pinching it.
14
Transfer the calzone to the prepared baking sheet.
15
Brush with the remaining tablespoon of oil and bake until golden, 15 to 20 minutes.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound Swiss chard, tough stems removed, leaves washed well and shredded, 1/2 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, and more.

Yes, Swiss-Chard and Sun-Dried-Tomato Calzone falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss-Chard and Sun-Dried-Tomato Calzone

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