Foraged Ramps are the flavor star of this baked up calzone with an added burst of nutrients from Kale and Zucchini

Ramps (wild leeks) are found and foraged in early spring in wooded areas and are great seasonal addition to savory recipes

Slice basil and Ramps thinly into ribbons (chiffonade)

Layer the leaves into a stack as pictured above and roll into a single piece.

Discard The Wild Leek and Basil Stems

Slice into thin ribbons

Mix Ricotta, Cheese, and Chopped Herbs in a medium Bowl

Mix well to combine, making sure everything in evenly incorporated into each other and thoroughly  mixed.

Roll Out Dough and Layer Veggies Evenly

I sliced my zucchini into large chunks, but you can slice into any shape s you prefer

Slather Ramp Cheese Mixture over the Healthy Veggies, Sprinkle with Cheese and seal the Calzone

Bake until the calzone is hot and bubbling and the cheese is melted

I prefer to use a pizza stone, instead on a pan, but you can use whichever you prefer.

Allow to cool, slice and enjoy!

Serve with marinara Tomato Sauce for Dipping and Enjoy your Foraged Ramp Feast!

Foraging for ramps or wild leeks, is a fun rewarding experience. The garlicky taste of these alliums elevates any meal