• 1/2 pound sliced bacon (cut into ½-inch pieces)
  • 1 1/2 cups onions (chopped, 1 medium)
  • 2 cups chopped kale (packed, 500 ml, tough stems removed, about 1 bunch)
  • 1/2 teaspoon kosher salt
  • 13 3/4 ounces refrigerated pizza crust (391 g)
  • 8 ounces cooked chicken (chopped)
  • 4 ounces brie cheese (cut into 8 slices)


  1. Cook bacon in large non-stick pan over medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan.
  2. Add onions to pan. Sauté on medium heat 5 to 7 minutes or until caramelized. Add kaleand salt. Cook 5 to 7 minutes or until excess liquid evaporates and kale softens, stirring often. Stir in bacon. Cool to room temperature.
  3. Preheat KitchenAid® Countertop Oven to 425°F and place Oven Rack in Position D.
  4. Unroll pizza crust onto clean work surface. Cut in half crosswise, then in half lengthwise to create 4 rectangles. Press or roll each piece to 7 x 5-inch rectangle.
  5. Cover half of each dough piece with kale filling, chicken and cheese.Fold rectangle in half to enclose filling. Seal edges with fork. Arrange on Broiler Pan coated with non-stick spray.
  6. Bake 12 to 15 minutes or until dough is fully cooked and golden brown.
  7. Chef’s Tip: Use any variety of fillings you like – A great way to dress up leftovers!Substitute cooked Italian sausage for the chicken and fresh ricotta (or any other cheese you like) for the Brie. Add a pinch of crushed red pepper flakes to each calzone for a little heat.
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