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Swiss chard and mozzarella calzones

Serves 4
If using ready-prepared dough, you'll need about 2 1/2 pounds for this recipe.


3/4 cup lukewarm (not hot) water
1/2 tablespoon sugar
1 teaspoon active dry yeast
1 teaspoon salt
2 cups flour, plus more for sprinkling
1 1/2 tablespoons olive oil, plus more for the bowl
1. In a food processor fitted with the dough blade, combine the water, sugar, and yeast. Pulse a few times to combine them. Add the salt and 1 cup of the flour. Work the dough for 10 seconds.

2. Add the olive oil and mix the dough 10 seconds more. Add the remaining 1 cup flour and mix for 2 minutes or until the dough forms a ball.

3. Turn dough out onto a floured counter and knead for 1 minute. Lightly oil a large bowl. Place the dough in the bowl, turn it to coat it all over, and cover with a kitchen towel. Set aside in a warm place to rise for 1 hour or until doubled in bulk.

4. On a lightly floured counter, punch down the dough. Divide it into 4 pieces. Roll each into a round 8 to 9 inches in diameter.


2 bunches fresh Swiss chard, stemmed and rinsed
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
Salt and pepper, to taste
2 cups shredded mozzarella
1 cup shredded provolone
1. Set the oven at 450 degrees. Have on hand 2 rimmed baking sheets. Line them with parchment paper.

2. Bring a saucepan of water to a boil. Add the Swiss chard, cover the pan, and cook the chard, turning it often, for 3 minutes or until it collapses. Drain the chard into a colander, rinse with very cold water, and when the chard is cool enough to handle, squeeze it in your hands to remove the excess water. Chop it coarsely.

3. In a large skillet, heat the oil over medium-high. Add the garlic and cook for 2 minutes until starting to brown. Add the chard and cook, stirring constantly, for 3 minutes more or until the chard is tender. Set aside to cool.

4. Take one round of dough and cover half with 1/2 cup of the mozzarella, leaving a 1/2-inch border around the edge of the dough. Spread the chard mixture on top. Cover with 1/4 cup of the provolone.

5. Fold the other half of the dough over the filling to make a half moon shape. With a fork, crimp the edges tightly to seal them. Cut three slits in the top of the calzone and transfer to a baking sheet.

6. Continue filling the remaining calzone in the same way.

7. Bake the calzone for 20 to 25 minutes or until the crust is golden and firm and the filling is hot. Emily Schwab

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