Tomato, Swiss Chard, and Ricotta Calzones
Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red.
2 T olive oil
2 C sliced red onions
2 large garlic cloves, minced
3 plum tomatoes, chopped
1 bunch Swiss chard, leaves chopped, stems diced
¾ cup ricotta cheese
½ teaspoon salt
Fresh-ground black pepper to taste
1 batch (4 balls) pizza Dough
2 tablespoons cornmeal
- Heat olive oil in large skillet over medium heat. Add the red onions, and cook them, stirring occasionally, for 5 minutes. Add the garlic and the tomatoes. Cook for 5 minutes more, stirring frequently. Add the Swiss Chard , and cook, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain off any remaining liquid. Add the ricotta cheese, and season the mixture well with salt and pepper.
- 2. Preheat the oven to 450 degrees. On a floured surface, roll each ball of dough into an 8-inch round. Sprinkle two baking sheets with the cornmeal. Place two rounds of dough on each baking sheet. Put a portion of the vegetable compote in the center of each round. Moisten the edge of each round with a bit of water, and fold the round in half. Squeeze the edges tightly together with your fingers.
- Bake the calzones for about 15 minutes, or until they are golden brown on the outside. Serve them hot.
