Italian

Kale-Zones is for Lunch.

Kale-Zones takes 2800 minutes to prepare.

Kale-Zones takes 35 minutes to cook.

Kale-Zones makes 12 servings.

The ingredients for Kale-Zones are:

Basic Sprouted Wheat Pizza Dough:
1 cup warm water
1 cup warm, unsweetened plain soy milk
1 tbsp vinegar
4 ? cups sprouted whole wheat flour (you can use regular whole wheat too)
2 packets Pizza Yeast
3 tbsp olive oil
2 tsp salt
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Calzones:
1 tablespoon olive oil
? lb mushrooms, minced
? tsp vegan Worcestershire sauce
? tsp black pepper
pinch aleppo pepper flakes
? tsp onion powder
? tsp dried oregano
Pinch dried rosemary
2 garlic cloves, minced
6 oz kale, minced
2 (8 oz) cans pizza sauce
? cup red wine
⅓ cup minced black olives
1 cup part-skim ricotta cheese
⅓ cup Parmesan cheese, grated
3 tbsp fresh basil, minced
Flour for dusting work surface
1 batch Basic Sprouted Wheat Pizza Dough (above)

Here is how you make Kale-Zones:

Dough:In the bowl of a stand mixer, combine the water, soy milk, vinegar and flour. Mix to combine thoroughly.Let stand 30 minutes.Add the yeast and begin kneading for 8 minutes. Halfway through, add oil and salt. Dough will be smooth and elastic.Cover and refrigerate overnight*Calzone:Heat the oven to 425F with a pizza stone on the lower rack.Heat the olive oil in large skillet over medium high heat and add the mushrooms. Cook until well browned and shrunken, about 10 minutes. Stir in the Worcestershire sauce, pepper, pepper flakes, onion powder, oregano and rosemary until well incorporated.Add the garlic and kale and cook until kale has wilted. Add the pizza sauce and red wine. Simmer until the sauce has thickened and is no longer ?runny?, about 5-10 minutes.Remove from heat and stir in the olives, cheeses and basil. Let cool.Roll out the pizza dough ⅛? thick and cut into 12 pieces (I found it easier to do in 2 batches). Spread the filling on half the dough, leaving a 3/4-inch border on all sides (using a 1-tbsp disher helped make sure everyone got equal share - about 2 tbsp per calzone). Fold the dough over the filling and crimp the edges together. Snip vents in the top of each calzone and place on a rimless baking sheet dusted with cornmeal.Transfer the calzones to the pizza stone and bake for 15-20 minutes, until the calzones are light brown. Cool for 5 minutes before serving.Serving Size: Makes 12Number of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Kale-Zones is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 288.1

• Total Fat: 9.7 g
• Cholesterol: 8.1 mg
• Sodium: 658.9 mg
• Total Carbs: 40.2 g
• Dietary Fiber: 6.0 g
• Protein: 11.5 g

Kale-Zones is Italian cuisine.

The dietary needs meet for Kale-Zones is Vegetarian