I made the baked chard calzones with leavened dough because I’m experimenting with sourdough and leftover dough, but if you want, you can make them easily with the typical calzone dough, which is flour, water, yeast, and oil, and they’re just as delicious.
With a few ingredients and the right rising time, you’ll have some really tasty baked chard calzones, and nothing stops you from frying them if you love fried things.
Below, I’ll leave you some other tasty recipes for making different calzones or panzerotti every time, and then right after the photo, as always, we’ll discover how to prepare the baked chard calzones!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the baked chard calzones
- 2 1/2 cups all-purpose flour
- 2.8 oz sourdough starter (Or the same amount of leftover dough or 1 tsp of fresh brewer's yeast)
- 2 pinches salt
- 1/3 cup water
- 2 tbsp extra virgin olive oil
- 1.1 lbs chard (clean weight)
- 4 fillets anchovies in oil
- 1 fresh chili pepper
- to taste extra virgin olive oil
- 2 pinches salt
Tools
- 1 Food processor
- 1 Pan
- 1 Pastry cutter 4.7 inches
Preparation of baked chard calzones
To prepare the baked chard calzones, first make the leavened dough. If you’re using sourdough, you can even do this the day before and let it rest in the refrigerator.
Next, with the aid of a stand mixer or kneading machine, place the flour, sourdough, and olive oil, and begin to knead, adding the water gradually.
You can always add more water, but if you add too much, you’ll need to add more flour, and the dough balance won’t be the same.
So knead for a long time and add the salt only at the end. Form a smooth ball and place it in a bowl, covering it with plastic wrap. Let it rise for at least 5/6 hours.
You can always use fresh brewer’s yeast, using only 1 tsp, and the rest of the ingredients, or dry yeast using half a packet.
In the meantime, prepare the chard filling, cut off the white stalk of the chard, which you can use for other preparations.
Wash the leaves and blanch them in lightly salted boiling water for 5/6 minutes, then drain and squeeze them.
Chop the chard. In a pan, heat a drizzle of olive oil, then add the chopped anchovies and let them dissolve, add the chopped chili and the chopped chard, and let everything season and dry out for a few minutes.
Let it cool.
Once the dough is ready, divide it into 80g pieces.
Form a small ball with each piece and first flatten it with your hands, then use a rolling pin to form a circle.
Fill each circle with two generous tablespoons of chard, and seal well by closing the edges.
Place the baked chard calzones on a baking sheet lined with parchment paper.
Once the calzones are ready, prick the surface with the tines of a fork and bake in a preheated oven at 428°F for 35 minutes.
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How to store baked chard calzones
Baked chard calzones can be stored in the refrigerator for 2 days in an airtight container.
You can fry the calzones. If you want, you can freeze them and then bake them from frozen at 284°F.
Variations
You can add a garlic clove together with the chard in the pan. If you don’t like chili, you can omit it.
Other recipes
If you want to see other types of recipes, you can go back to HOME.
