INGREDIENTS
- 3 tablespoons butter
- 1 pound sliced baby portobello mushrooms
- 1 small red bell pepper, diced
- 1 small shallot, diced
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, chopped
- ¼ cup chicken stock or broth
- ¼ cup heavy cream
- ⅛ teaspoon salt
- ⅛ teaspoon coarse black pepper
- 1 cup shredded Gruyere cheese, divided
- Pizza dough
DIRECTIONS
- In a large skillet over medium-high, melt butter. Add mushrooms and cook, stirring constantly, until all mushroom liquid has evaporated.
Add red bell pepper, shallot and garlic. Cook 2 minutes. Add flour and thyme and stir until blended, about 2 minutes. Stir in chicken stock and bring to a simmer. Whisk in heavy cream, salt and black pepper. Set aside. - Heat oven to 400°F.
- Divide Pizza dough in half. On a floured surface, roll out one half of pizza dough to an 8x5-inch rectangle. Spread about ½ cup mushroom filling on half of rectangle. Sprinkle with ½ cup Gruyere cheese. Fold dough over filling. Crimp to seal edges. Transfer calzone to baking pan. Prick top with a fork. Repeat for second calzone.
- Bake 18 to 20 minutes or until golden brown.
Serves:1-2
