Kalezone

We got back from Massachusetts late last night, so tonight was the first meal I've actually made in a few days. I had been thinking of this as a "kalezone" . . . a calzone filled with kale, that is; but it turned out that I had less kale left than I thought, so it was filled with kale and beet greens.

They were awesome. The recipe made six calzones; I ate one and P ate two, so we have another meal's worth in the freezer for another night. The dough for the calzones -- given below -- came from the recipe in the Ultimate Uncheese Cookbook. I was not sure if using all whole wheat flour would make the dough be too dense, but it turned out perfectly.

The filling was made of tofu ricotta and sauteed kale and beet greens. The greens were sauteed in a little olive oil with the remaining spring onion bulbs; the tofu ricotta was based on a recipe from Vegan with a Vengeance and Veganomicon -- found here. That recipe is the basis for the tofu ricotta I use with great regularity; I use it so often that I hardly ever come near the original recipe anymore . . . but that is the source and the inspiration. The tofu ricotta and the greens were mixed together to form the filling, and the finished calzones were served with a side of tomato sauce.

Calzone Dough

• 1 1/2 tsp active dry yeast
• 1 c warm water
• 1/2 tsp sweetener of your choice
• 3/4 tsp salt
• 2 - 3 cups whole wheat flour, more or less as needed

Place yeast in a large bowl and pour the warm water over it. Let rest 5 minutes. Add sweetener and salt, then beat in enough flour to make a soft but kneadable dough. Knead 5 minutes until smooth and elastic. Lightly oil a large bowl and place dough in it; turn dough over so it is lightly oiled on all sides. Cover bowl with a clean, damp kitchen towel and let dough rise in a warm place for 1 hour.

Preheat oven to 400° F. Line a baking sheet with parchment paper (or oil it, or mist with nonstick spray). Punch down dough and divide into 6 equal balls. Keep dough covered with the same towel and work with 1 ball of dough at a time. Place the ball on a lightly floured surface and roll into a 6-inch round. Place a heaping 1/2 cup of filling on one half of the round. Fold the empty side of the dough to enclose the filling. Seal the edges of the calzone by crimping them with your fingers or with the tines of a fork. Prick the calzones in a few places on top with the tines of the fork. Place them on the baking sheet as soon as they are formed. Mist tops lightly with olive oil (or cooking spray). Bake until golden brown, about 20 to 25 minutes.