← All recipes

🍽️ Chard Calzone

559 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• salt
• 1 cube yeast (42 g)
• 1 tsp honey
• 2 tbsp olive oil
• oil (for greasing)
• 600 g chard
• salt
• pepper (from the mill)
• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• 250 g ricotta
• 50 g parmesan
• 2 eggs
• 2 tbsp pine nuts
• nutmeg

Instructions

1. 1. Put the flour and one teaspoon of salt into a bowl.
2. 2. Press a well into the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Dissolve the yeast with the sugar and 100 milliliters of lukewarm water.
5. 5. Lightly sprinkle the yeast mixture with some flour.
6. 6. Let the pre-dough rise in a warm place for 15 minutes.
7. 7. Add the remaining flour, the pre-dough, 125 milliliters of lukewarm water, and the olive oil to the bowl.
8. 8. Knead everything into a dough.
9. 9. Work the dough vigorously on a floured work surface.
10. 10. Knead until the dough becomes elastic.
11. 11. Cover the dough.
12. 12. Let the dough rise in a warm place for 45 minutes.
13. 13. Separate the chard leaves from the stems.
14. 14. Wash the leaves and stems.
15. 15. Remove the stems from the leaves.
16. 16. Bring plenty of salted water to a boil.
17. 17. Blanch the chard leaves for 30 seconds (cook briefly in boiling water).
18. 18. Shock the leaves (hold them under cold water).
19. 19. Let the leaves drain.
20. 20. Squeeze the leaves dry.
21. 21. Chop the leaves finely.
22. 22. Peel the onion.
23. 23. Peel the garlic.
24. 24. Dice the onion finely.
25. 25. Dice the garlic finely.
26. 26. Dice the chard stems finely.
27. 27. Heat two tablespoons of oil in a pan.
28. 28. Sauté the onion, garlic, and chard stems for 3 minutes.
29. 29. Add the chopped chard greens.
30. 30. Sauté the greens for another 2 to 3 minutes.
31. 31. Let the vegetable mixture cool slightly.
32. 32. Stir in ricotta, parmesan, eggs, and pine nuts into the vegetables.
33. 33. Season the filling with salt, pepper, and nutmeg.
34. 34. Knead the dough on a floured work surface.
35. 35. Roll the dough into a large round sheet.
36. 36. Place the dough on a baking sheet.
37. 37. Cover half of the dough with the chard mixture.
38. 38. Leave a border of about 2 centimeters.
39. 39. Brush the dough edges with water.
40. 40. Fold the other half of the dough over the filling.
41. 41. Press the edges firmly together with a fork.
42. 42. Brush the calzone with the remaining oil.
43. 43. Preheat the oven to 220 degrees (center).
44. 44. Bake the calzone for about 30 minutes.

Nutrition per serving

• kcal: 559
• Protein: 21 g · Fett/Fat: 28 g · Carbs: 85 g