Calzones with Chorizo and Kale

Hearty homemade calzones filled with spicy chorizo sausage, sautéed mushrooms, and tender kale, all wrapped in pizza dough with melted mozzarella cheese. These golden-brown pockets are perfect for a satisfying meal and can be made ahead and frozen.

8 servings

1 hr 12 min

Published October 4, 2025

Ingredients

•1 tablespoon olive oil
•4 links chorizo sausage
•8 ounces crimini mushrooms
•1 bunch curly kale
•1¼ cups marinara sauce
•1½ teaspoons dried oregano
•¾ teaspoon kosher salt
•2 pounds fresh pizza dough
•¼ cup all-purpose flour
•1 pound shredded mozzarella
•1 large egg
•1 tablespoon milk

Cooking Instructions

1.
Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
12 min
2.
Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
20 min
3.
Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
5 min
4.
If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
5 min
5.
Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
30 min
6.
Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.

Ingredients

•1 tablespoon olive oil

•4 links chorizo sausage

•8 ounces crimini mushrooms

•1 bunch curly kale

•1¼ cups marinara sauce

•1½ teaspoons dried oregano

•¾ teaspoon kosher salt

•2 pounds fresh pizza dough

•¼ cup all-purpose flour

•1 pound shredded mozzarella

•1 large egg

•1 tablespoon milk

Cooking Instructions

Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.

12 min

Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.

20 min

Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.

5 min

If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.

5 min

Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.

30 min

Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.