Preheat oven to 450 deg F.

Wash and de-stem a large bunch of swiss chard, and tear it into pieces. Heat 1 Tbsp olive oil in a skillet over medium heat. Add the chard and saute for 3 minutes. Remove from heat, let cool, and drain any excess liquid.

Remove Italian sausage from casings and break up into bite-sized pieces. Saute in a skillet until browned and cooked through, about 5–10 mins. Drain on paper towels and set aside to cool.

Once the chard and sausage are cool, mix with cheese through tomatoes in a bowl.

Roll out pizza dough into two 8-inch circles and place on a greased baking sheet. Spoon half of the cheese mixture onto one half of each round, leaving a ½-inch border. Brush the border with water, then fold the dough up over the filling and seal the edges by folding over the edge of the dough and pinching it. Brush with olive oil, then make a diagonal slash in the top of the calzone with a sharp knife.

Bake until golden, 15 to 20 minutes. (If you have a baking stone, bake on the baking sheet for 10 minutes, then move the calzones directly onto the stone for the last 5–10 mins of baking to help brown the bottoms).

mlcarpe

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