It is greens season! We have plenty to choose from, but this week I have turnip greens on my mind and specifically a turnip green calzone with sweet peppers and smoked cheddar.
Turnip Green Calzones
Makes 2 calzones
1 pizza crust recipe (included below)
1 large bunch of turnip greens
1 red onion, chopped
2 cloves of garlic, minces
As many sweet peppers as you’d like, chopped
4 ounces smoked cheddar cheese, grated (you could substitute gouda or other cheeses, but if you can find smoked cheddar, it is really the best)
1 egg, whisked
A tomato or some tomato sauce (Most have sauce on the side, but I just put a couple of spoonfuls in the filling and it was great that way!)
Heat your oven to 450 degrees.
While the crust is rising, cook the onion and peppers in some olive oil in a skillet.
When they begin to soften, add the garlic and turnip greens. Once cooked, you can add in a couple of spoonfuls of tomato sauce (or save for the side if you would rather).
Roll out one round of dough and place it on a flour or cornmeal dusted baking sheet. On one half of the circle, sprinkle one quarter of the cheese then place half of the filling, leaving one inch on every edge. Top with another quarter of the cheese and fold the empty half of dough over. Fold the edge and crimp shut. Cut decorative vents in the top. Coat with whisked egg and repeat with the other round of dough.
Bake for 15 minutes or until the crust has a nice golden hue.
Adapted from Bottega Favorita by Frank Stitt
1 ¼ cups warm water
1 tablespoon honey
1 tablespoon active dry yeast
2 ½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons kosher salt
¼ cup olive oil
Cornmeal for dusting (optional)
Pour the warm water into a small bowl, stir in the honey, and sprinkle the yeast over the top. Set aside to proof until foamy, about 10 minutes.
Combine the flours and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a sturdy hand mixer). Add the yeast mixture and olive oil and mix on low speed until the dough forms a mass on the paddle and pulls away from the sides of the bowl, 4 to 5 minutes.
Remove the dough and divide into 2 equal portions. Put on a flour-dusted baking sheet, cover with a towel, and set aside in a warm place to rise for 30 minutes, or until almost doubled. (You can make this dough ahead and refrigerate it overnight if necessary; allow it to come to room temperature before continuing.)
NEWS FROM THE BEND
From planting time to the growing and harvesting seasons,