Mushroom & Pepper Calzones
The other day I had some extra mushrooms in the refrigerator that needed to be used and so I whipped up this calzone recipe. We were quite pleased with the result and now I’m getting hungry just thinking about it!
RECIPE AND INGREDIENTS
Dough Recipe
2 1/2 tsp yeast
1 c water
1 T olive oil
1 tsp sugar
1 tsp salt
2 1/2 c flour
Mix yeast and water together. Add oil, sugar and salt. Mix in 1 cup flour, then add remaining 1 1/2c of flour. Allow dough to rest for a few minutes then knead for about 5 minutes. Place dough in an oiled bowl and cover. Allow to rest in a warm place for 40 minutes.
What goes in…
2 small onions, chopped
3 cloves of garlic, minced
1T olive oil
1 8oz package of mushrooms, sliced
1/4 c of red wine
2 peppers, chopped
Salt and pepper to taste
1 small 15 oz tub ricotta
1/2 c – 1c mozzarella or asiago or shredded cheese combination
Saute onions with 1 T of butter on med-high until they begin getting soft. Add garlic and sauté for 2 minutes, adding more olive oil if needed. Then add sliced mushrooms and sauté for about 5 minutes, until juices are released. Mix in wine and simmer for about 3 minutes. Add chopped peppers and sauté another 2 minutes.
In a large bowl, combine vegetable mixture and cheeses. Add salt and pepper.
Putting it together…
Divide the dough into two parts. Roll into a flat rectangle. Fill half of the rectangle with half of the filling, leaving an inch border all around. Fold over and seal with your fingers (see pics below). Do the same for the other dough piece.
Brush the tops with olive oil
Bake at 375F for 30 minutes. Serve with your favorite jar of pasta sauce (I used Rao).
(taken from this recipe)
