Description: You had a long day, you feel tired and the last thing you want to do is cook. Why not try our frozen Kale & Ricotta Calzones?
In just 12 minutes you could have a steaming hot calzone fresh from the oven. Cut one open and let the cheesy kale and ricotta filling slowly flow out. Pick it up and take a bite. The rustic crust has crispy edges and a delicious whole wheat flavour. The filling is cheesy and herby with satisfying bites of kale that was freshly harvested from our farm.
These calzones are easy to make, are guaranteed to be a crowd pleaser, won’t make a mess and require minimal clean up. What more could you ask for!
About Our Calzones
For these Calzones we started with a combination of our freshly-milled Red Fife flour and Anita’s fine-grind whole wheat flour. This makes for a flavourful crust with a rustic feel. We then hand-fill each calzone with a three cheese blend of ricotta, mozzarella and Grana Padano parmesan, potatoes, garlic, ricotta, freshly harvested kale from our farm, and herbs and spices. Once filled we fold the dough over, seal the edges and cut vents on top to let steam out.
Each box contains four large frozen calzones.
Crust ingredients: Freshly-milled Red Fife flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), Anita's organic whole wheat flour (Anita's Flour Mill, Chilliwack), extra-virgin olive oil, yeast, pink Himalayan salt.
Filling ingredients: Kale (grown by Confluence Farms), potatoes, ricotta cheese, mozzarella cheese, Grana Padano parmesan, extra-virgin olive oil, egg yolk (from Kootenay Natural Meats, Creston), garlic (grown by Spicer Farms, Nakusp), organic dried oregano, garlic powder, pink Himalayan salt, organic red pepper flakes.
Manufactured in a facility that processes peanuts, walnuts, wheat, and dairy.
Place frozen calzones on a parchment-lined baking sheet.
Leave the calzones out at room temperature for about 2 hours or until full thawed.
Optional step: brush the calzones with olive oil for a crispier crust.
Once thawed bake at 500 f for 12 - 14 minutes.