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Home Grown Recipes
Tomato, Swiss Chard and Ricotta Calzones
A tasty way to serve up nutritious greens.
Filling: 2 tablespoons olive oil
2 cups red onions -- sliced
2 cloves garlic -- minced
3 plum tomatoes -- chopped
1 bunch Swiss chard -- chopped
3/4 cup ricotta cheese
1/2 teaspoon salt
fresh ground black pepper -- to taste
1 batch pizza dough -- recipe follows
2 tablespoons cornmeal
1) Heat the oil in a large skillet over medium heat. Add the red onions and cook them stirring occasionally, for 5 minutes. Add the garlic and tomatoes. Cook for 5 minutes more, stirring frequently. Add the Swiss chard, and cook, stirring frequently for 6 to 8 minutes or until the chard is tender. Drain off any remaining liquid. Add the ricotta cheese and season the mixture well with salt and pepper.
Pizza Dough
Rosemary's Classic Pizza Dough
Whole Wheat Pizza Dough

2) Preheat the oven to 450 F. On a floured surface, roll each ball of dough into an 8 inch round. Sprinkle two baking sheets with cornmeal. Place two rounds on each sheet. Put a portion of the vegetable compote in the centre of each round. Moisten the edge of each round with a bit of water and fold in half. Squeeze the edges tightly together with your fingers.

3) Bake the calzones for about 15 minutes, or until they are golden brown on the outside.

4) Serve while hot.

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