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A plate of silverbeet calzone, with tomato dipping sauce.

Silverbeet Calzone (Swiss Chard Calzone) - AU Cups

Robyn
Made with ricotta and mozzarella, these easy homemade calzone are a kid approved dinner and easy silverbeet recipe!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine Italian
Servings 4 calzone
Calories 292 kcal

Equipment

  • 2 baking sheets

Ingredients
  

  • 1 pizza dough
  • 220 g silverbeet / Swiss chard stems removed
  • 1 c mozzarella coarsely grated
  • ¾ c ricotta
  • 30 g parmesan grated
  • 1 clove garlic crushed
  • black pepper
  • olive oil for brushing the tops of the calzone, optional
  • sea salt to sprinkle over the calzone, optional

Instructions
 

Make The Pizza Dough

  • If making homemade pizza dough, prepare the pizza dough and leave to proof.
  • Preheat the oven to 240℃ / 220℃ fan / 475℉.
  • Line two baking sheets with baking paper.

Prepare The Calzone Filling

  • Wash the silverbeet / Swiss chard, and remove the stalks. Place in a large heatproof bowl and pour over boiling water to cover. Leave for 2 minutes, until wilted. Drain.
  • Mix together the ricotta, mozzarella, parmesan and garlic with a little black pepper.
  • Once the silverbeet / Swiss chard is cool enough to handle, squeeze out as much of the excess water as you can. Roughly chop then add to the cheese and stir well to combine.
  • Divide the pizza dough into four. Take on piece of dough and roll out on a lightly floured board to a diameter of 18 cm (7 inches).
  • Take a quarter of the filling and place on one half of the dough, leaving approx 2 cm / ¾ inch around the edges to allow for sealing the calzone. Fold the dough over the filling to create a parcel and pinch the edges together to seal.
  • Repeat with the remaining dough and filling.
  • Place the calzones on the baking sheets, leaving space in between the calzone. Cut three small vents in the top of each calzone with a sharp knife to allow steam to escape, then brush with a little olive oil and sprinkle with a little salt.
  • Place in the preheated oven and bake for 18-20 minutes, until golden brown.
  • Leave for 5 minutes before serving - the calzones are very hot inside!
    Serve on their own or with marinara or tomato sauce (see my recipe in notes for a quick tomato sauce.)
  • Best served soon after baking, although leftovers will keep in the fridge, covered, for up to 2 days.

Notes

Nutritional Information calculated using my homemade pizza dough recipe.
  • Pizza dough – I use my homemade pizza dough recipe, however if time is short use store-bought pizza dough.
  • Silverbeet – also known as Swiss chard. You can use the white-stemmed chard or rainbow chard in this recipe.
  • Garlic – freshly crushed garlic (or use a teaspoon of jarred minced garlic) adds extra flavour.
  • Ricotta – a classic calzone ingredient, ricotta adds a creaminess to the calzone.
  • Mozzarella – for the melty gooey goodness! You can use cheddar or tasty cheese instead if you don’t have mozzarella to hand.
  • Parmesan – adds extra flavour and deep saltiness as the mozzarella and ricotta don’t have a strong taste. You could substitute with a vintage cheddar, or just add extra mozzarella!
Preparing the silverbeet / Swiss chard:
    • I haven’t used the stalks in this recipe as I wanted the filling to be quick and easy to prepare and as the stalks take longer to cook; however I hate throwing things away so you can either add the stalks to this sauteed silverbeet recipe, or stir fry the silverbeet / Swiss chard with the stalks:
    • Saute the silverbeet / Swiss chard: separate the leaves from the stalks, chopping the stalks finely. Add 1 tablespoon olive oil to a frying pan and add the stalks, frying for 5 minutes, until tender. Add the silverbeet / Swiss chard leaves and crushed garlic and cook for another couple of minutes until the leaves are wilted. Cool slightly then squeeze out any excess water and prepare as per the recipe.
Quick Tomato Sauce:
Over a medium heat, add 1 tablespoon olive oil to a pan with 2 cloves of garlic, crushed. Heat for 30 seconds then add a 400g / 14 oz tin / can crushed tomatoes, ½ tin of water, season with salt and black pepper and add your choice of herbs *. Simmer for 20 minutes until thickened. Can be served warm or cold with the calzone.
*herbs: either ½ teaspoon dried oregano, a couple of sprigs of fresh thyme, a few basil stalks and then stir through basil leaves once you've taken the sauce off the heat.

Nutrition

Calories: 292kcalCarbohydrates: 22gProtein: 18gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 583mgPotassium: 328mgFiber: 2gSugar: 1gVitamin A: 3814IUVitamin C: 17mgCalcium: 352mgIron: 2mg
Keyword calzone recipe, meat free calzone, silverbeet recipe

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