Cheesy Beyond Meat® and Mushroom Calzones
with Marinara
Grab the kids and get them to help with tonight's easy cheesy Beyond Meat® calzones. The DIY garlicky sauce is the ultimate calzone dipper and comes together with just the stir of a spoon. The kids can even mix and match their fillings... it's a win-win dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Beyond Meat®
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
½ cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
2 unit(s)
Garlic, cloves
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
113 g
Mushrooms
2 tbsp
All-Purpose Flour
(Contains Wheat)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).
- While dough rests, quarter mushrooms.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties, mushrooms and half the Italian Seasoning.
- Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.** Season with salt and pepper.
- Add roasted pepper pesto. Stir to combine.
- With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
- Using a slotted spoon, top one-half of each calzone with Beyond Meat® mixture, then sprinkle mozzarella over top.
- Fold over dough over filling, then crimp edges to seal. Brush 1/2 tbsp oil over each calzone, then make one small slit on the top of each calzone using a knife.
- Bake in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, heat a small pot over medium heat.
- When hot add 1 tbsp (2 tbsp) butter, then the garlic and remaining Italian Seasoning. Cook, stirring often, until fragrant, 1 min.
- Add the marinara sauce and 1/8 tsp (1/4 tsp) sugar. Cook, stirring often, until warmed through.
- Allow calzones to cool slightly before serving, 3-4 min.
- Divide calzones between plates and cut in half, if desired.
- Serve marinara alongside for dipping.
If you've opted to get Beyond Meat®, cook it the same way as the beef, breaking up patties into smaller pieces, until crispy, 5-6 min.**
