11 Mar Hearty Mushroom Calzones
Servings: 2
Estimated Total Prep Time: 50 minutes
NUTRITION INFO (per serving)
Calories: 547
Total Protein: 30 grams
Total Carbs: 60 grams
Total Fat: 20 grams
Saturated Fat: 10 grams
Total Fiber: 3 grams
INGREDIENTS
1 ½ cups porcini mushrooms, sliced
1 ½ cups button mushrooms, sliced
2 tsp minced garlic
1/4 cup onions, chopped
2 tbsp fresh oregano, chopped finely
2 tbsp fresh parsley, chopped finely
1 cup reduced-fat ricotta cheese
1 cup low-fat mozzarella cheese
1 package active dry yeast (1/4 oz)
2 tbsp granulated sugar
1 ¼ cup warm water
3 1/3 cups flour
½ tsp salt
2 tbsp olive oil
Nonstick spray
1 cup store-bought pasta sauce
PREPARATION
Preheat oven to 350. Combine first eight ingredients in large bowl and set aside.
Mix yeast and sugar into water and let sit 2 minutes. Combine flour, salt, and olive oil in mixing bowl (or to food processor if it has a dough blade). Knead in yeast-water slowly. If dough is sticky, add more flour in small amounts. Divide dough into three balls (note: recipe makes extra dough).
Coat each ball with 2 tsp olive oil. Place two balls in individual plastic bag and put into refrigerator for future use.
In a large baking pan or pizza stone, apply generous amount of cooking spray and press dough with fingers into a large circle, about 14 inches in diameter. Cut dough into two equal parts, so that each forms a semi-circle. Layer half of mushroom-cheese mixture in the center of lower half of each dough semi-circle, leaving an inch of dough at the edges. Fold top part of dough over mushroom-cheese mixture and press at edges to seal. Bake calzones at 350 degrees for 20 minutes, or until dough is fully cooked and lightly brown on top.
Remove from oven and cut each calzone in half. Ladle ½ cup of pasta sauce onto each calzone and serve.