Spinach and Portobello Mushroom Calzone
Pizza dough, stretched (for this recipe I used restaurant bought)
3 large garlic cloves, minced
2 portobello mushrooms, washed and sliced
10 ounces fresh spinach, rinsed, stems removed and chopped
Salt and pepper to taste
8 ounces fresh mozzarella, sliced
1/2 cup grated Pecorino Romano cheese
2 tbsp extra virgin olive oil; 1 tbsp for sauteing and another tbsp or so to use for dough.
Preheat oven to 425 degrees F.
Lightly coat a large sized frying pan with olive oil and place on medium heat.
Add minced garlic cloves and cook till translucent.
Add the spinach, and cook till all wilted. Salt to taste. Set aside on dish to cool.
In same pan, sauté the mushrooms and coat with the pans remained liquid. Cook until mushrooms are tender. You may salt to taste, but this can be avoided since there’s still salt remaining from the spinach. Set mushrooms aside.
Take a baking sheet, cover with parchment paper and add a drizzle of olive oil.
Place the dough half way over the pan to make a semi-circle pocket.
Drizzle a touch of olive oil on top of the dough, spreading it with your hands across, then sprinkle with some grated cheese.
Then on top add the spinach.
Follow by adding the mushrooms evenly across the spinach.
And then on top of all vegetables, add the mozzarella and the remaining grated cheese.
Before folding over the dough, use your hands to add a touch of olive oil along the outer edge of the dough- where the top and bottom will meet.
Fold the half of the dough over the top. Cinch along the seams, crimping where you just placed the oil as you close it. I like to tuck it under, as well as crimping it, shaping the calzone into an oblong shape, but you can leave it as a half circle.
Cover the top with a drizzle olive oil, spreading it over the top completely.
Place in oven and let bake for 30 minutes until golden brown.