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Week of 11/5/18

Mushroom and Bell Pepper Calzone
with tomato dipping sauce / Italian house salad

Active: 45 min Total: 1 hr
Original GF Paleo Vegetarian
Mushroom and Bell Pepper Calzone
Is there anything better than warm, comforting Italian flavors all wrapped up in a delicious golden crust? You'll love these calzones with mushrooms and bell peppers, served with tomato dipping sauce and a hearty Italian house salad on the side.
Smarts: Calzones are freezer-friendly - stash away leftovers or make some extra calzones to enjoy later.
Dependency
Red Beans and Rice
Tags
Budget, Freezer Friendly
Proteins
Cheese
Cuisines
European - Mediterranean
Save recipe
65

Ingredients

Metric
Servings:
4
Mushroom and Bell Pepper Calzone:
  • Pizza dough - 1 lb
  • Flour, all-purpose - 2 Tbsp
  • Onions, medium - 1 , sliced
  • Bell peppers, red - 1 , sliced
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
  • Eggs - 1
  • Water - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Thyme leaves - 1 tsp , leaves torn
  • Cheese, shredded mozzarella - 4 oz
  • Cheese, ricotta - 1/2 cup
  • Red pepper flakes (opt) - 1/4 tsp
  • Tomato Sauce with Garlic and Thyme (leftover from Wednesday) - ~1 1/2 cups
Italian House Salad:
  • Lettuce, romaine - 2 hearts , chopped (sub green leaf or iceberg)
  • Tomatoes, medium - 1 , diced (sub half a cup cherry or grape tomatoes for each medium tomato)
  • Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed
  • Mayonnaise - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Oregano, dried - 1/4 tsp
  • Oil, olive - 3 Tbsp

Prep

  1. Pizza dough - Divide dough in half (make 2 calzones for 4 servings; adjust if customizing), cover in flour, and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza / calzones - resting dough gives gluten time to chill out, which makes the dough much more pliable.
  2. Onions / Bell peppers / Garlic - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Combine onions and bell peppers. Store garlic separately. (Can be done up to 5 days ahead)
  3. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 2 days ahead)
  4. Lettuce / Tomatoes - Prep as directed.
  5. Olives - Drain and rinse.
  6. Make egg wash - Whisk eggs with water.

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Make

  1. Heat oven to 425F / 218C degrees with sheet pan inside.
  2. While oven is heating, heat a skillet over medium-high heat. Add cooking oil and then mushrooms. Saute, until mushrooms are starting to turn tender, 3 to 4 minutes.
  3. Add onions and bell peppers to mushrooms.
  4. Continue to saute until vegetables are tender, 4 to 5 minutes. Stir in garlic and sprinkle thyme leaves over top. Saute for 1 minute more.
  5. Transfer mushrooms, onions, and bell peppers to a mixing bowl and let cool for a few minutes. Combine with mozzarella cheese, ricotta cheese, and red pepper flakes.
  6. Watch this video to see how to assemble calzones. Roll each portion of pizza dough out into an oval shape (if you have a pizza paddle, do it on that, so you can easily ease the calzone onto a sheet pan). Divide the filling between prepared dough, leaving about a 3/4” / 2 cm edge.
  7. Brush the edges of calzones with egg wash, fold dough over the filling and crimp with a fork.
  8. Brush heated sheet pan with some oil and transfer first calzone to sheet pan. Repeat for remainder of calzones.
  9. Bake for 12 to 15 minutes, until golden.
  10. While calzones bake, whisk together mayonnaise, vinegar, and oregano. Add olive oil while whisking. Toss with lettuce, tomatoes, and olives.
  11. Reheat leftover tomato sauce in the microwave.
  12. Serve calzones with tomato sauce for dipping. Enjoy salad on the side.

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