Chard, Ricotta, and Sweet Onion Calzones

Name: Chard, Ricotta, and Sweet Onion Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons ground nutmeg; 79 milliliters drained chopped oil-packed dried tomatoes; 1 Tbsp About olive oil; 158 milliliters grated parmesan cheese; 59 milliliters toasted pine nuts (see; 454 grams purchased pizza dough, at room temperature; 237 milliliters ricotta cheese; 4 servings Salt and pepper; 170 grams sweet onion , such as Vidalia or Maui, peeled and cut into thin wedges; 340 grams Swiss chard

Chard, Ricotta, and Sweet Onion Calzones might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 589 calories, 25g of protein, and 27g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of onion, parmesan cheese, swiss chard, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Trim and discard chard stems; roughly chop leaves.

Ingredients you will need

Swiss Chard

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add onion and stir often until softened, about 4 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add chard, sprinkle with nutmeg, and season to taste with salt and pepper. Stir until wilted, 3 to 5 minutes; set aside.

Ingredients you will need

Salt And Pepper

Nutmeg

Swiss Chard

On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

In a small bowl, mix ricotta, parmesan, dried tomatoes, pine nuts, and chile flakes (if using). Season with salt and pepper to taste. Mound equal portions of ricotta mixture in center of dough rounds. Top with chard mixture.

Ingredients you will need

Salt And Pepper

Sun Dried Tomatoes

Red Pepper Flakes

Pine Nuts

Parmesan

Ricotta Cheese

Swiss Chard

Dough

Equipment you will use

Bowl

Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal.

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Dough

Brush tops of calzones lightly with olive oil.

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Olive Oil

Transfer to a large baking sheet.

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Baking Sheet

Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven).

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Oven

Let cool about 5 minutes, then transfer to plates.

Note: To make in advance, prepare through step 4, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month.

Ingredients you will need

Wrap

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Aluminum Foil

Baking Sheet

Bake at 375 for 30 to 35 minutes, until browned and cooked through.

Equipment you will use

Oven

Toasting nuts: Toasting nuts makes them crunchier and intensifies their flavor. In the case of thin-skinned nuts like hazelnuts or peanuts, it also makes removing their skins easier.

Ingredients you will need

Hazelnuts

Peanuts

Nuts

Place nuts in a small frying pan over medium-high heat and cook, stirring frequently, until they smell fragrant and turn a light shade of golden brown (they will continue to toast a bit more when removed from heat).

Ingredients you will need

Toast

Nuts

Equipment you will use

Frying Pan

Spread the nuts in a single layer in a shallow baking pan and toast in a 375 oven for 10 to 15 minutes until the nuts are lightly browned and smell rich and toasty.

Ingredients you will need

Spread

Toast

Nuts

Equipment you will use

Baking Pan

Oven

Place them in a kitchen towel and rub vigorously. Most of the skins will fall right off. Don't worry if a few bits still cling here and there; they won't harm the flavor or texture.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Equipment

Ingredients

Servings:

0teaspoons

ground nutmeg 79milliliters

drained chopped oil-packed dried tomatoes 1Tbsp

About olive oil 158milliliters

grated parmesan cheese 59milliliters

toasted pine nuts (see 454grams

purchased pizza dough, at room temperature 237milliliters

ricotta cheese 4servings

Salt and pepper 170grams

sweet onion , such as Vidalia or Maui, peeled and cut into thin wedges 340grams

Swiss chard

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Colledila Chianti Classico Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 85 dollars.