These caramelized onion, olive, and kale calzones were somewhat out of our comfort zone. Experiments though they were, however, Britton pulled through for us once more. The classic ingredients went exceptionally well together, and the fresh oregano leaves and feta cheese brought everything together.
Admittedly, I somehow ended up with too much dough. And rather than trimming the dough (as might seem quite rational), I rolled the ends up to make ginormous, too-large crusts. But, at least they were sealed well. 🙂
We paired these calzones with Heidi Swanson’s garlic scape soup from Super Natural Cooking — a good soup, although perhaps a bit too potato-forward for me. If I make this again, I think I would replace the potatoes with cauliflower. Yes, that is what I would do.
So, this marks 7 completed recipes from Sarah Britton’s My New Roots and 6 completed recipes from Heidi Swanson’s Super Natural Cooking.