What’s my obsession with mini things – sweet potato pots and now mini calzones?! Anything served individually is just so darn cute. I could have made a big ‘ole calzone but the idea of little mini calzones took this recipe to the next level. And I have been wanting to incorporate kale into a recipe. Did you know one cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K(www.webmd.com/food-recipes/features/the-truth-about-kale)! Read up on it – it’s good stuff. This recipe came to me while lying in bed one night (where all good recipes are born). And it turned out delish! Enjoy:)
Serves 3 (2 mini calzones per person)
6 Tbs marinara
6 Tbs cooked sweet italian sausage (I used Jenny-O’s Sweet Italian Turkey Sausage and you will have left over so save it in the fridge for a killer frittata)
6 Tbs chopped kale
6 Tbs shredded mozzarella
Dash of dried oregano and basil
Preheat your oven to 400 degrees.
Lay out your pizza dough on a greased cookie sheet and divide into six even squares.
Place 1 Tbs of marinara on each dough square. Followed by 1 Tbs of sausage, kale, and mozzarella. Put a dash of dried oregano and basil on each square. Left to right – fold each mini calzone over (you may have to stretch dough and squish ingredients inside calzone as you fold dough over).
Take fork and press tip of fork along edges of calzone to close them. Repeat for each calzone. Brush each calzone with a dab of olive oil (so tops with brown nicely). Bake at 400 for 13-15 minutes until tops are nicely browned. Allow calzones to rest for 5 minutes before serving. Serve with side of marinara for dipping.