Grobe Recipes

Kale, Crimini Mushroom, Zucchini, and Yellow Squash Calzone

Crust:

• 1 cup lukewarm milk or water
• 1/4 cup melted butter (4 tbs)
• 1 tsp salt
• 1 tsp sugar
• 1 package dry yeast, combined with 1/4 cup warm water (about 110 degrees F) until dissolved
• About 3-1/2 cups sifted all-purpose flour

Filling:

• 1/2 lb. crimini mushrooms, sliced
• 1/2 lb. kale, chopped
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1/2 medium yellow onion, sliced
• 1 or 2 cloves garlic, minced
• 1 tbs olive oil
• oregano to taste
• 1 tsp basil
• 1 tsp thyme
• salt to taste
• fresh ground pepper to taste

1. In an 8 or 9 inch bowl, combine the lukewarm water or milk, melted butter, salt, and sugar and blend well.
2. Add the dissolved yeast, mix, then add the flour about 1 cup at a time, beating after each addition with a long, leavy wooden spool until smooth.
3. When the mixture gets too stiff to beat, turn out onto a floured surface, add more flour if the dough is very sticky, and knead for several minutes (adding flour as necessary) until the dough is not too soft and not too stiff.
4. Split dough into four equal pieces knead each into a ball.  Place the balls on a floured or oiled flat pan , lightly brush the top with oil, cover with waxed paper and let rise while you prepare the filling
5. Heat the oil over medium to medium-high heat. Add the garlic and fry for about one minute (garlic should be sizzling but not browning.
6. Add the Zucchini, Yellow Squash, and onion. Cook until about 3/4 done.
7. Add the Oregano, Thyme, and Basil
8. Add the mushrooms. Cook until about 1/2 done.
9. Add the kale, salt, and pepper and cook until everything is done. Add more spices if you think they are needed. Set aside.
10. Preheat oven to 400 degrees F while the dough is resting.
11. Grease a flat pan or cookie sheet
12. On a floured surface, roll each dough ball until it is about 7 or 8 inches in diameter (or whatever works best for your calzone)
13. For each calzone,
    1. add 1/4 of the filling, and top with 1/4 cup mozzarella
    2. Fold top over to make the calzone, pinching the edge. You can make 4 or 5 grooves in the tip with a knife if you want, but it is not necessary.
14. Place calzones on the pan and bake for 25-30 minutes, or until the crust begins to brown.
15. Top with your favorite sauce (such as my Italian Tomato Sauce) and parmesan cheese.