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sliced ramp zucchini calzone with bowl of redtomato sauce

Wild Ramp Ricotta Calzone with Zucchini and Kale

Capitalize on the short ramp foraging season with this easy recipe for a calzone stuffed with the garlicky flavors of freshly picked ramp leaves. Ricotta cheese is whipped up with spices and "wild leeks" as some call it in this yummy recipe.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine American, Italian
Servings 4 People
Calories 167 kcal

Equipment

  • 1 pizza stone

Ingredients
  

  • 1 bag Premade Pizza Dough
  • 1/2 cup Ricotta Cheese
  • 3 tbsp Parmesan Cheese
  • 1/2 cup Mozzarella Cheese grated or coarsely chopped
  • 5-7 Ramp Leaves
  • 1 medium Zucchini
  • 5 leaves Lacinato Kale pulled off stems and chopped
  • 1 tbsp olive oil extra virgin
  • tomato sauce for serving optional
  • 10 1 bunch Basil Leaves

Instructions
 

  • Place stone in oven (if using one) and preheat oven to 375 degrees Fahrenheit, if you are using a pan instead of the pizza stone, you can wait to put put pan in until calzone is assembled.
  • While oven heats take dough out of refrigerator and let come to room temperature.
  • Stack ramp leaves on top of one another and roll into each other, then slice into thin ribbons, (chiffonade). Do the same to the basil leaves, slicing the herbs into fine ribbons.
  • Mix ricotta, parmesan and ramps in a medium bowl until fully incorporated and thoroughly combined. Set aside.
  • Cut top and bottom of zucchini off. Slice into thin pieces, halving the slices into 2 if desired. I like to keep them whole and long.
  • On a lightly floured surface roll out pizza dough into a circle.
  • Layer the kale and zucchini on to one side of the dough.
  • Then spread ricotta mixture over evenly and sprinkle with mozzarella and parmesan cheese. Fold over and seal edges of calzone by pressing the dough together.
  • Transfer the calzone onto the waiting hot pizza stone in oven or baking pan and slide into oven. Brush with olive oil.
  • Bake for 40 minutes or until the calzone is browned and the cheese is bubbling.
  • Allow to cool for 5 minutes before slicing, serve along side chunky tomato sauce for dipping.

Nutrition

Serving: 1gCalories: 167kcalCarbohydrates: 7gProtein: 9gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 28mgSodium: 198mgPotassium: 236mgFiber: 2gSugar: 2gVitamin A: 2175IUVitamin C: 24mgCalcium: 265mgIron: 1mg
Keyword calzone, cheese, pizza dough, ramp recipe
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