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.

Recipe: Cast Iron “Kalezone”

Yield: 2 servings



Preheat the oven to 450°F and position a rack in the center.


Remove the kale leaves from the stem. Discard the stems and tear the leaves into 1- to 2-inch pieces. Heat the oil in a No.10 or No.12 Field Skillet over medium heat. Add the kale, season with salt and the red pepper flakes, and cook, stirring, until slightly wilted, 1 to 2 minutes. Transfer the kale to a cutting board and let cool slightly, then roughly chop.


In a small bowl, stir together the ricotta, chopped kale, basil, garlic, ¼ cup parmesan, and oregano; season to taste with salt and pepper.


Dust a cutting board or pizza peel with flour and place the dough on top. Stretch or roll the dough into a rectangle about 12 by 6 inches. Spoon the ricotta mixture across the bottom third of the dough (the long side), leaving about ½ inch of space around the edges for sealing. Sprinkle the mozzarella over the kale. 


Fold the top of the dough over the bottom to form a long tube and press the edges closed, making sure they’re well sealed. Push the edges of the calzone together to form a U shape, and slide into the skillet. Use a scissors or knife to cut a few 1-inch vents across the top of the calzone to allow steam to escape. Brush the top of the calzone all over with the tomato sauce and sprinkle the remaining Parmesan over the top.


Bake the calzone until the crust is well browned all over and the cheese is starting to bubble through the air vents, 30 to 35 minutes. Let cool in the skillet or at least 10 minutes before slicing. Serve with additional marinara for dipping.