Recipe Review Tuesday: Swiss Chard and Mushroom Calzones

24th January, 2012 - Posted by katherine - No Comments

I made these vegetarian calzones yesterday and they were the tastiest thing I’ve made in awhile.  I got the dough recipe from Epicurious here but made up the filling recipe.

Ingredients for Crust

  • 1 1/2 cups warm water (105°F to 115°F.)
  • 1 envelope dry yeast
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 4 cups (about) all purpose flour
Ingredients for Filling:
  • 1 small package pre-sliced mushrooms, cut into bit sized pieces
  • 1 onion, diced
  • 1 large bunch swiss chard, leaves roughly chopped with stems removed.  Chop stems into 2 inch pieces
  • about 2 cups shredded mozzarella
Preparation
Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

Meanwhile, saute the diced onions on medium high heat for about 1 minute, seasoned lightly with salt.  Add mushrooms and swiss chard stems and cook until onions are browned and mushrooms and stems are softened (about 8 minutes).  Add swiss chard leaves and stir everything together, and cook till leaves are just wilted, about 2 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of veggie mixture. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

This makes 4 very large calzones, so really it’s about 8 servings.  Below is a picture of a leftover half I had for lunch today. Delicious!

Posted on: January 24, 2012

Filed under: recipe

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