Traditional calzones are essentially pizza turnovers: single-serving pockets made from pizza dough and filled with cheese and meat. Our meat-free version falls somewhere between a calzone (which hails from Naples) and its Italian-American cousin: the stromboli (which is larger, doughier, stuffier).
It’s also an easy one-skillet meal: Briefly wilt some kale, mix it with ricotta and mozzarella, roll it up in pizza dough, then bake in the same pan. To fit the calzone inside a Field Skillet, we borrowed a trick we learned from Dan Kluger, who serves a cultish calzone at his Manhattan restaurant, Loring Place: bend the calzone into a horseshoe shape. Like Kluger’s calzone, we also brush the outside with pizza sauce and sprinkle it with Parmesan, which creates a gorgeously burnished crust as it bakes.
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