Dandelion Green and Shiitake Calzones

Name: Dandelion Green and Shiitake Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams young dandelion greens, stems removed; 227 grams shredded imported Fontina cheese; 2 larges garlic cloves, thinly sliced; 3 Tbsps extra-virgin olive oil, plus more for brushing; 2 Tbsps freshly grated Parmesan cheese; 454 grams store-bought pizza dough, divided in half; 4 servings Salt and freshly ground pepper; 113 grams shiitake mushrooms, stems discarded, caps sliced; 2 Tbsps water; 1 inch thick

Dandelion Green and Shiitake Calzones might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 665 calories, 28g of protein, and 33g of fat. This recipe serves 4. Only From preparation to the plate, this recipe takes around 45 minutes. A mixture of inch, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven and preheat to 500 for at least 30 minutes. Meanwhile, in a large skillet, heat 2 tablespoons of the oil.

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Cooking Oil

Equipment you will use

Pizza Stone

Frying Pan

Oven

Add the shiitakes and cook over moderately high heat, stirring occasionally, until beginning to brown, about 4 minutes.

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Shiitake Mushrooms

Add the garlic and cook, stirring often, until lightly browned, about 3 minutes.

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Garlic

Transfer the mushrooms and garlic to a plate.

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Mushrooms

Garlic

In the same skillet, heat 1 tablespoon of oil.

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Cooking Oil

Equipment you will use

Frying Pan

Add the dandelion greens and 1 tablespoon of the water and cook, stirring, until wilted, about 4 minutes. Return the mushrooms and garlic to the skillet, add the remaining 1 tablespoon of water and cook until the liquid is absorbed and the greens are al dente. Season with salt and pepper and transfer to a plate.

Ingredients you will need

Dandelion Greens

Salt And Pepper

Mushrooms

Garlic

Greens

Water

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Frying Pan

On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds. Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless cookie sheet.

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Dough

Roll

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Baking Sheet

Sprinkle one-quarter of the Fontina on half of the dough, leaving a 1-inch border. Top with half of the dandelion mixture and another quarter of the Fontina. Fold the dough over to enclose the filling and press the edges together; crimp to seal. Using a toothpick, poke a hole in the top.

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Fontina Cheese

Dough

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Toothpicks

Brush the calzone with olive oil and sprinkle with 1 tablespoon of the Parmesan. Repeat with the remaining ingredients on a second rimless cookie sheet.

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Olive Oil

Parmesan

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Baking Sheet

Jiggle the cookie sheets to release the calzones and slide them onto the pizza stone.

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Baking Sheet

Pizza Stone

Bake for about 11 minutes, or until the calzones are crisp and the filling is bubbling through the holes.

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Oven

Transfer to a rack.

Cut them in half and serve hot.

Make Ahead: The dandelion mixture can be cooked up to 1 day ahead and refrigerated.

Wine Recommendation: A straightforward, medium-bodied Bordeaux, such as the 1995 Michel Lynch Merlot, or a deeper Mdoc, such as the 1994 Chteau de Pez, would offer a pleasantly astringent contrast.

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Wine

Equipment

Ingredients

Servings:

454grams

young dandelion greens, stems removed 227grams

shredded imported Fontina cheese 2larges

garlic cloves, thinly sliced 3Tbsps

extra-virgin olive oil, plus more for brushing 2Tbsps

freshly grated Parmesan cheese 454grams

store-bought pizza dough, divided in half 4servings

Salt and freshly ground pepper 113grams

shiitake mushrooms, stems discarded, caps sliced 2Tbsps

water 1inch

thick

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.