Kids Calzone Recipe

I’m so excited to be sharing this delicious and easy recipe from my dear friend Krista Ettles! It’s the perfect recipe to make with the kids as cooking is a great way to teach important life skills and math while we all work to adapt to our new home schooling routine.

Did you catch the article about our farm in Edible magazine a couple months back?

Well that was all thanks to Krista!

Last year we became online friends through Instagram until one day Krista popped in to see me at the Vancouver Farmers Market, where let’s just be honest, I likely talked her ear off. From there she became a real life friend and customer of the farm and it wasn’t long after, that Krista was given her first freelance writing opportunity with Edible. I’m so honoured that she chose to feature us in a magazine I’ve always read religiously.

Krista is a Chef, Cooking Instructor, Food Writer and Creator. Her mission is to teach and inspire people to cook better at home and change the way we look at food.

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Want to switch up pizza night? 

Try making calzones at home. They’re so easy and fun to make with the kids. This recipe is great with the chorizo, or using mild Italian sausage as a less spicy version for the kids and I promise this is how you can get them to eat their greens ;) You can use the basic sauce and cheese proportions of this recipe and get creative with your filling - cooked spinach, leftover chicken, mushrooms, arugula, bell peppers, the ideas are endless! Get the kids involved to have some fun and make their own. 

You can buy store-bought dough or try your hand at making it at home with the recipe I’ve included here. You can make a double batch and freeze some for another time. 

Kale and Chorizo Calzones

• 1 tablespoon olive oil

• 4 to 5 (approx. 13 ounces) chorizo sausages, casing removed (substitute mild Italian sausage for the kids)

• 1 large or 2 small bunches curly kale (substitute spinach or arugula), ribs and stems removed, coarsely chopped

• 1 1/4 cups prepared tomato sauce

• 1 1/2 teaspoons dried oregano

• 3/4 teaspoon kosher salt

• 2 pounds fresh pizza dough

• All-purpose flour, for rolling

• 3 cups mozzarella cheese, shredded 

• 1 cup parmesan cheese, shredded

• 1/4 cup olive oil

1. Preheat the oven to 450*F 

2. Heat oil in a large pot over medium-high. Cook chorizo stirring occasionally, until chorizo is beginning to brown about 10 minutes. 

3. Stir in kale, 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.

4. Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2–8"-diameter circle. 

5. Places a spoonful of tomato sauce in the middle of each dough. Add 1/2 cup filling and 1/2 cup cheese to centre of the dough. 

6. 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 or your fingers, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese. Brush the tops of the calzones with olive oil.

7. Place the calzones on a baking sheet lined with parchment paper and bake the calzones until tops are golden brown, about 15-20 minutes. Let cool for 5 minute before cutting. 

Do Ahead:

Filling can be made 1 day ahead; transfer to an airtight container and chill. 

Pockets can be assembled ahead and frozen for later; freeze on a baking sheet then transfer to resealable plastic bags. Store in the freezer up to 3 months.

Homemade Pizza Dough:

• 1 cup warm water

• 2 1/2 teaspoons yeast

• pinch sugar 

• 3 cups all purpose flour

• 2 1/4 teaspoons kosher salt

• 1 1/2 tablespoons olive oil

1. In a small bowl combine the water, yeast and pinch of sugar. Let sit for 10 minutes or until the yeast is activated and starts to bubble. It will double or triple in size. This is how you know your yeast is active.

2. In a large bowl, combine the flour and salt. Mix until combined.

3. Add the yeast mixture to the flour and mix until a dough forms.

4. Turn the dough out of the bowl onto a work surface. Add the olive oil and knead the dough until it becomes smooth and elastic, about 5-7 minutes.  *You can also do this in a stand mixer with a dough hook

5. Place the dough in an oiled bowl and cover with a damp towel. Let rise in a draft free place until the dough has doubled in size. Punch down the dough, then roll out as desired. 

6. You can freeze the dough at this time or place in the fridge to use the following day. 

Krista Ettles

For more recipes and all things cooking, follow her on Instagram @kristaettles or visit her website at www.nourishedandwhole.com