Gen's Quick(er) Calzone
Why I Love This Recipe
FEATURING: Swiss chard (and/or kale and/or any other leafy vegetable), green onions.
A recipe that is easier and faster than it looks (thanks to the pizza yeast that speeds up the process) that my kids often help me make. You can also add anything you want (tomato sauce, cheese, etc.)
Ingredients You'll Need
16 g yeast for pizza (ex: 2 Fleishmann packets)
3 teaspoon of sugar
1-1 / 3 cup of hot water (120F-130F, 50C-55C)
1 1/2 teaspoons of salt
3 -1/2 to 4-1 / 2 cups flour
4-6 cups of leafy greens (spinach, Swiss chard, kale, white turnip tops, etc.), roughly chopped
3 green onions (or ½ onion), chopped)
½ block of firm tofu, crumbled by hand
Juice of ½ to 1 lemon (to taste) (approx. 2-3 tablespoons)
½ tablespoon sugar
3 tablespoons olive oil olive
1 garlic clove, peeled and chopped
½ teaspoon sea salt, or to taste
Make the filling before the dough to give it time to cool. To do this, over medium-high heat, heat the oil. Add the onions and garlic and sauté them quickly. Add the spinach or Swiss chard or kale. Add the tofu, sugar, olive oil and salt. When the leaves soften and turn dark green, remove everything from the heat. Add lemon juice and a little salt, to taste. Set aside.
Mix 2 cups flour, undissolved yeast and sugar in a large bowl. Add the water and oil. Mix approx. 1 minute.
Gradually add the rest of the flour. Using your stand mixer (or by hand kneading), mix all the ingredients, about 2 minutes, if using a stand mixer, or 4 min if by hand, until the dough becomes smooth and elastic. Add flour, if needed, to prevent the dough from sticking (the dough should come off easily from a metal spoon). Divide the dough into 12 equal pieces. Using a rolling pin, flatten each piece into a 5-6 inch circle (the dough should be thin enough but not too thin).
Preheat your oven to 425F (220C).
When the filling has cooled and the dough is ready, add 1/8 to 1/4 cup of filling in the center of each circle (if the filling is liquid, avoid adding the liquid to the calzone as much as possible), making sure to leave a border of 1/2 inch minimum on the sides.
With your finger dipped in water, moisten the edge of the dough, fold the circle in half and close the edges with a fork, crushing the edge of the dough with the teeth of the fork to close each calzone. Prick here and there on top of the calzone with a fork to allow the steam to escape (prick 4-5 times per calzone). Using a kitchen brush, brush each calzone with a little olive oil.
Bake on an oiled baking sheet (or baking sheet covered with aluminum foil) in a preheated oven at 425F for 10-12 minutes or until the dough is lightly browned.
OPTIONAL: Serve with a little tomato or salsa sauce (to soak the calzone) and / or a little leftover garnish.