Swiss Chard, Red Bell Pepper & Ricotta cheese calzones with TJs Herbed Pizza Dough. So good even if they didn’t look so pretty… it was either the bad lighting or the photographer, probably both. Did you know that chard is related to beets? I think that explains the pink (I probably included the stems which seem to exude more color than the rest of the leaf).
Unfortunately I don’t remember what I did. I know I bought dough at TJs, I know that I used The New Best Recipe‘s Calzone recipe as a guideline. The filling had ricotta, mozzarella, an egg, some salt and pepper and I sauteed the chard (cut into ribbons) with some garlic before adding it to the cheese mixture. I think. And I managed to get four smaller calzones out of one hunk of dough. I plopped some filling in the rounds of dough, pinched them shut, brushed them with olive oil, sprinkled them with salt and baked them at 450 for maybe 10 minutes or so.