I’m heavily invested in the idea that I will one day hit the sweet spot. I’ll find the middle ground between walking to the grocery store barefoot and rocking stiletto heels. Something in between picking up furniture off the streets and buying a full-price couch. Just the right amount of this and that.
And this heat wave is just too darn hot.
But with the middle of the summer comes a cornucopia of squash! So much squash!
Squash that I want to shred and put into a calzone!
Kale and zucchini are the sweet spot of this calzone.
That and I have a lot of flippin’ kale to deal with, too.
I don’t think I can go a week without making dough. I go into withdrawals.
You think it’s a burrito.
But it’s not a burrito.
It’s a motherfucking calzone.
In the flesh.
Shredded Zucchini Calzone.
1 medium zucchini, grated (about 2 cups)
3-4 dinosaur kale stalks, chopped (about 2 cups)
1 garlic clove, minced
1 1/2 cup chopped onions
1/4 cup grated Reggiano cheese
1 large tomato
2 tablespoons olive oil
1 tablespoon cornmeal
For the dough, follow my recipe for Honey Whole Wheat. In the middle of rising, cut the dough in half and shape into rounds. Let them rise for another half hour.
Preheat the oven to 450 degrees Fahrenheit. (I know it’s crazy to think about when it’s so hot out, but it’s worth it. Sort of.)
In a large skillet heat the olive oil. Add the chopped onions and sautee until translucent. Remove from the pan and set aside on a large plate. With the remaining oil, sautee the kale, garlic and zucchini. Add to the plate of onions and mix in Reggiano cheese.
Chop the tomato in half and squeeze to release the water and all of the seeds. Chop coarsely. In a medium bowl, season the tomato generously with salt and pepper. Add to the other vegetables.
Using a bread roller, roll out the dough into small circles. Evenly divvy up the vegetables on each round, keeping all of the ingredients in the center.
Wrap in any shape you want. I used a fork to close the seams because I was nervous they would explode and ooze in the oven.
Brush the top with olive oil for a nice crispy crust.
Cover a large pizza stone or baking sheet with cornmeal to prevent sticking. Place the calzones on the sheet/stone and bake for about 15-20 minutes, until the top is nice and golden.
Makes two fat calzones for two hungry gals.