For some reason calzone seems so different from a normal pizza, it’s a nice change when you get bored. I kept this recipe simple by using a bread mix instead of measuring the flour and yeast out myself.

You can choose which ever fillings you like for this recipe – but I have to say I love the way the kale cooks up in this dish – delicious! And how can you ever go wrong with bacon?

Lunch! Half Bacon & Kale Calzone

I thought I would try putting together a slideshow of the steps for this recipe, I’d really appreciate it if you check it out and give me some feedback!

For the best affect select the “Show Info” button on the top middle-right of the screen during playback.

Links in the recipe, take you to relevant pictures…

Bacon and Kale Simple Calzone

~ makes enough for 4, although we split it between the two of us.

Original recipe based on this Kale & Salami calzone recipe from BBC Good Food.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

  • 500 grams of bread mix, I used ciabatta.
  • Other ingredients listed on your bread mix, in my case, 350 ml of water and 1 tablespoon of olive oil – I used rapeseed oil
  • 4 small mushrooms
  • 1 clove of garlic
  • 4 leaves of kale, I used curly kale.
  • 3 rashers of bacon
  • pinch of dried chilli flakes, optional
  • 3 tablespoons of tomato paste
To make the dough in a mixer

Add the bread mix to the bowl of your mixer, I used my Kenwood Chef Titanium.

Follow the instructions on the packet to make the bread dough. For me this was to add 350ml of water and mix. For the mixing I used my dough hook for approximately 2 minutes. After this time it became obvious that the dough was too wet.

It should be tacky but should not stick to your hands. I added a couple of tablespoons of plain flour and continued to mix. In total I added 5 tablespoons of flour and mixed for around 5 minutes.

I then finally added 1 tablespoon of rapeseed oil to complete the ingredients, I continued to mix for another minute until the dough started to form a ball. Lastly I removed it from the machine and pulled it into a boule shape.

To make the dough by hand
Add the bread mix to a bowl, follow the instructions on the packet. After you have mixed the ingredients together if the dough is too tacky add more flour (a couple of tablespoons at a time) the dough should be easy to handle. It should be a little tacky but it shouldn’t stick to your fingers. Pull the bread into a boule shape.

Most likely you will need to leave the dough to rest for 10 – 20 minutes.

Pre heat the oven to the hottest temperature (mine was 250oC).

To make the filling
in the meantime I started to prepare my ingredients. First chopping some chestnut mushrooms.

Then chopping the garlic. Which I first “smooshed” (not sure thats the technical term) with the flat of my knife, before slicing as finely as I could.

Now to cut curly kale – the easiest way is to fold it in half so the stalk is exposed, then score down the edge of the stalk.

How to cut Kale

This should separate the kale from the tough stalk. Then you should rip the kale into bite-sized pieces.

Cut in to small pieces and fry up the bacon in a pan, I left the rind on and omitted any oil, so the bacon cooked in it’s own fat at a medium high temperature.

Add the garlic and the mushrooms to the hot pan, and gently stir the bacon so it doesn’t stick.

Once the mushrooms are starting to brown up, add the kale on top. Don’t stir for a couple of minutes just let it steam cook.

Gently use a fishslice (or similar) to flip the bacon on top of the kale, ensuring the kale becomes evenly cooked.

If using add a generous pinch of chilli flakes. Stir to distribute evenly.

Take the frying pan off the heat.

Stretch out the dough on a baking sheet. To do this I turned the dough upside down and began to pull it across the sheet. By turning it upside down, the side on the baking sheet has been exposed to the air so it is slightly harder and less likely to stick to the sheet.

Spread the tomato paste – or if you have time tomato paste mixed with dried italian herbs.

Pour the topping onto one side of your calzone, ensuring a border to allow the calzone to close.

To fold the calzone, fold the uncovered side over the topping. To seal you need a pinching motion around the entire outside.

Bake the calzone in your oven for around 20 minutes, till golden brown and it sounds hollow when you tap it.

Calzone fresh from the oven

Voila! A simple calzone!

You can see all photos for this in the Bacon & Kale Calzone photo recipe.

I’d love to hear your feedback on the recipe? Or on the new photo recipe feature – what did you like or not like about it?

You can have a chat with me on Twitter anytime. I’m @coffeemuffins.

  • Mm, I love love LOVE calzone! I see it as a giant pasty, haha.

    I liked the slideshow, though personally I would have preferred captions to accompany each photo as well. I do like recipe posts where there are step-by-step photos as it’s useful/interesting to see the process, but I’m not sure it’s entirely necessary to show a photo of every single step, perhaps just the essentials, or the parts where a text instruction might sound more tedious.

    Hope that’s useful!

    Hungry Jenny x

    • Yeah I agree, the captions would be more useful, there actually are captions on Flickr but for some reason their slideshow doesn’t show them unless each user clicks “Show Info”! I think next time I might see I can use some other tool to create the slideshow.

      I also agree a picture of chopping mushrooms, and measuring out water isn’t strictly necessary – I think I went a bit overboard 🙂 I’ll tweak the number of photos and when I use them over time.

      Thanks for your input – it was useful 🙂


  • Edd

    “3 tablespoons of tomato paste, although other alcohols like brandy or sherry would do.” Would they now?!?! This sounds like it’s been borrowed from the baked apple recipe! (8-p)

    I really liked the use of the slideshow, although even slowed down it was a bit fast for me. I think ideally, it would have a fully manual option to click-through, so you could read the text and look at the picture without having to wait when a step only has a short caption. As you say, some other slideshow player may offer more flexibility (such as showing captions by default) and that would make this way publishing recipes really good.

    If this approach can be optimised a bit, you might almost not need to put the recipe in the main body of the article, and use the text more for comments/thoughts/opinions about it, although I guess you could run into accessibility issues here.

    And of course you’ve now got me wanting some calzone. I think this recipe will definitely get a testing at the weekend!

    • Hi Edd, I have now update the ingredients section – nice catch!

      Thanks for the feedback, I’ll take it into account when I start looking at other options. While the flickr slideshow is easy to set up, it does have quite a few usability flaws for viewing. I think you can skip on , or pause, for example – but its definitely non-obvious.

      As for getting rid of the repeated recipe I am not sure I would do that, while the information is not particularly useful to those who use the slideshow, I think a lot of people would still prefer to read the directions and not just for accessibility reasons. Lastly of course I use the recipe section for Google Rich Snippets and it could hurt my page views quite drastically!

      Thanks for your feedback – I really appreciate it!


  • Kent

    I understand you’ve never received a negative comment on this blog before. I thought I’d be the first.

    This recipe sucks. Who the hell has a “fish slice” in their kitchen?

    • Hi Kent, a fish slice is a UK word for a slotted spatula, as you might call them in the US.

      Of course you could use a plain spatula instead.

      I’m not sure that it warrants a “This recipe sucks” though.

  • What a fantastic idea to do a slide show. Love it and your recipe. Especially because it uses one of my favorite ingredients. 🙂

  • Ha ha – great mind really do think alike! Lovely recipe and great photos.

  • I love calzones and you are right they are a bit different than pizza at least this is how they seem to me. This one looks very tasty and juicy! First time visiting and you have very tempting recipes here!