Buffalo Artichoke Calzone with "Bleu Cheese" and Spring Greens

Buffalo Artichoke Calzone

with "Bleu Cheese" and Spring Greens

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dinner

This meal will satisfy any craving for a hearty stuffed calzone. Homemade dough will brown and bake around Buffalo vegetables including artichokes, grape tomatoes, and kale. Spring greens lighten up the dish, and a drizzle of vegan bleu cheese will provide a welcome cool down.

Comfort Foods Fall Recipes Party Foods Spring Recipes Nut-Free Leafy Greens Dinner American
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
840
FAT
49g
CARBOHYDRATES
85g
PROTEIN
17g

MAIN INGREDIENTS

  1. 1¼ cup flour
  2. 4 oz Lacinato kale
  3. 6 oz grape tomatoes
  4. 1 cucumber
  5. 6 oz artichoke hearts
  6. 2 tbsp vegan butter
  7. ¼ cup hot sauce
  8. 1 tbsp red wine vinegar
  9. 1 packet Dijon mustard
  10. 2 oz spring mix
  11. ¼ cup vegan bleu cheese dressing
  12. 3 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
Allergens: wheat, soy

TOOLS

  • Large nonstick skillet
  • Rolling pin
  • Baking sheet

INSTRUCTIONS

1
Mix the dough
Preheat the oven to 425°F. Measure out just ¼ cup flour and set it aside. In a large bowl, add the remaining 1 cup flour, ½ cup cold water, 2 tbsp olive oil, and ¼ tsp salt. Mix until well combined with a spoon. Place the dough on a clean workspace. Knead the dough by pressing it down and folding it repeatedly until it’s a smooth ball. Wrap the dough in plastic wrap and place in the refrigerator.
2
Prepare the vegetables
Destem the kale and thinly chop the leaves. Halve the grape tomatoes. Thinly slice the cucumber into rounds. Drain and roughly chop the artichoke hearts, then dry them with a paper towel.
3
Cook the filling
Place a large nonstick skillet over medium-high heat and add the butter. Once melted, add the artichoke hearts and cook until crisp in places, about 3 to 4 minutes. Add the kale and grape tomatoes and cook until the kale is wilted, about 2 to 3 minutes. Add the hot sauce and stir to combine. Taste, adjust seasoning with salt, and remove from the heat.
4
Form the calzone
Lightly dust a clean workspace with 1 tbsp of the reserved flour. Using a rolling pin, roll the dough into a round about an ⅛ inch thick and 12 inches in diameter. Use the remaining flour to keep the dough from sticking (add more flour as necessary). Spoon the filling onto one side of the dough, 1 inch from the edge. Fold the dough over to close. Use a fork or your fingers to press the two sides together at the seam.
5
Bake the calzone
Carefully transfer the calzone to a baking sheet with your hands. Drizzle with 1 tsp olive oil, rubbing it over the top with your fingers or a brush, and cut a few small holes into the dough. Bake the calzones until the dough is cooked through and is lightly browned on top, about 15 to 18 minutes.
6
Serve
In a large bowl, whisk together the red wine vinegar, Dijon mustard, 1 tbsp olive oil, and a pinch of salt and pepper. Once the calzone is ready, toss half the spring mix (reserving half for the Chickpea Stuffed Avocado recipe) and sliced cucumber with the dressing in the large bowl. Cut the Buffalo artichoke calzone into slices and serve with the spring greens salad and bleu cheese dressing on the side.