After making the Eggplant Parmesan Rolls, I had leftover filling, made of chopped Swiss chard and ricotta cheese, which I thought would make a tasty filling for a calzone. You can use store-bought pizza dough or make your own. I used the pizza dough recipe from this Barefoot Contessa recipe. You can always freeze any leftover dough and use later.
The best thing about pizzas and calzones is your own creativity. You can add other ingredients—like mushrooms, spinach, sausage, or anything else—to develop your favorite flavors.
Extra-virgin olive oil, for baking sheet and brushing
Swiss chard and ricotta cheese filling, from Eggplant Parmesan Rolls
4 ounces fresh mozzarella cheese
All-purpose flour, for work surface
½ pound store-bought pizza dough or homemade dough, cut into 2 equal pieces
½ teaspoon red-pepper flakes
Coarse salt and freshly ground pepper
8 ounces store-bought marinara sauce
Preheat oven to 450 degrees F. Lightly oil a rimmed baking sheet.
On a lightly floured work surface, roll each piece of dough into a 10-inch round. Divide the filling among the bottom halves of the dough rounds, leaving a 1-inch border. Add 2 ounces of mozzarella and sprinkle ¼ teaspoon on top of the filling for each calzone. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet, and brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15-18 minutes.
While calzones are baking, warm marinara sauce in a small saucepan over medium heat. Serve with calzones.