Kale and Mozzarella Calzone

Eating super-foods does not necessarily mean boring, bland dishes. Add some flavour to your diet with this yummy kale calzone.

kale calzone recipe from Dexam
PREP TIME 15 minutes COOK TIME 20 minutes MAKES 2


  • 500g of white bread flour
  • 300ml of warm water
  • 1 teaspoon of dried yeast
  • 1 tablespoon of olive oil
  • Semolina for dusting
  • 12 slices of chorizo
  • 2 finely chopped garlic cloves
  • 200g of kale
  • 2 mozzarella balls
  • Parmesan

Preparation method

  1. Start by adding the flour, yeast, olive oil and 300ml of warm water, pinch of salt into a large mixing bowl and stir.
  2. When you have created a wet dough, begin to lightly knead the dough until the dough has become smooth and is no longer sticky. This should take around 10 minutes.
  3. Once you have finished kneading the dough, place the dough into a well-oiled bowl and cover with a tea towel to rest for 2 hours.
  4. While the dough is resting, preheat the oven to 200°C. When the oven is hot, place the pizza stone into the oven.
  5. You can now start to prepare the filling for the calzone. Begin by shredding the kale from the steam and cutting into small pieces.
  6. When the dough has finished rising for 2 hours, divide the dough into two equal sized pieces.
  7. Take one of the pieces and roll out into a large rectangle, taking half of the prepared chorizo and placing into the middle of the rectangle.
  8. In a small frying pan, heat the garlic in the oil before adding the kale to the pan. After you have warmed the kale up, place half of the leaves on top of the chorizo before adding one mozzarella ball and some Parmesan.
  9. Fold the dough over, pinching the sides of the dough together so that you seal the dough.
  10. Follow the same instructions for the second dough ball.
  11. Take the pizza stone out of the oven and dust with semolina before placing the two calzones onto the stone and baking for around 20 minutes until the dough has puffed up and turned golden.