Swiss chard and mozzarella calzones

You can add chard to pizza to increase the daily amount of vegetables in your diet.

1. In a food processor fitted with the metal dough blade, pulse the water, sugar, and yeast to combine. Add salt and only 1 cup of flour. Work the dough for 10 seconds
2. Add olive oil and pulse the dough 10 seconds. Add the remaining 1 cup of flour and mix until the dough forms a ball, about 2 minutes
3. Turn dough out onto a lightly floured surface and knead for 1 minute. Lightly oil a large bowl. Place the kneaded dough in to the bowl, turning to coat it on all sides, cover with a kitchen towel. Set aside in a warm place, let rise for 1 hour , it will double in bulk.
4. On a lightly floured surface, punch down dough. Divide into 4 pieces. Roll each piece into a round 8 to 9 inches in diameter. Set aside.
5. Preheat the oven at 450° F. Line 2 rimmed baking sheets with parchment paper.
6. In a saucepan, bring water to a boil. Add the chard, and cook covered for 3 minutes. Turn chard often, you want it to collapse. Drain in a colander and rinse in very cold tap water. Cool to be able to handle. Squeeze to remove excess water and chopped coarsely
7. Heat the oil over medium-high, in a large skillet. Add garlic and cook until it starts to brown, about 2 minutes . Add the chard and cook for 3 minutes, stirring constantly, until the chard is tender. Set aside to cool.
8. Take one of the dough rounds cover half with 1/2 cup mozzarella, leave a 1/2 inch border around the edge of the dough. Spread the chard mixture over the top. Cover with 1/4 cup of the provolone.
9. Fold the other half of the dough over top of the filling to make a crescent half moon shape. Using a fork, crimp the edges tightly , sealing them. Cut three slits in the top of the newly made calzone and place on a baking sheet.
10. Repeat with the remaining dough and filling.
11. Bake for 20 to 25 minutes or until the crust is golden and firm and the filling is hot