Creamy Mushroom Calzones
with Tomato Salad
Treat yourself with these crispy, creamy, cheesy calzones, packed with all the umami goodness that mushrooms have to offer! There's even a Caprese salad to go alongside. You deserve it!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pizza Dough
(Contains Wheat)
200 g
Mixed Mushrooms
113 g
Yellow Onion
3 unit
Garlic, cloves
4 tbsp
White Cooking Wine
(Contains Sulphites)
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
240 g
Tomato
7 g
Basil
2 tbsp
Balsamic Glaze
(Contains Sulphites)
100 g
Bocconcini Cheese
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Set 1 tsp flour aside (dbl for 4 ppl) for step 3. Sprinkle both sides of dough with remaining 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. (NOTE: For 4 ppl, use 2 baking sheets.) While dough rests, peel, then cut onion into 1/4-inch pieces. Roughly chop mushrooms. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, onions and garlic. Season with salt and pepper. Cook, stirring often, until mushrooms soften, 4-5 min. Add cooking wine and half the balsamic glaze to the pan. Cook, stirring often, until liquid is absorbed, 2-3 min.
Add 1 tbsp butter (dbl for 4 ppl) to the pan. Stir until melted. Sprinkle reserved flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add 1/4 cup milk (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens, 2-3 min. Remove the pan from heat.
With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.) Spread mushroom filling across bottom half of each piece of dough. Sprinkle mozzarella over top. Fold top of dough over filling, then crimp edges to seal. Brush 1 tsp oil over each calzone. Using a knife, make one small slit on the top of each calzone. Bake in the middle of the oven until golden-brown, 12-15 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
While calzones bake, cut tomatoes into 1/4-inch pieces. Tear basil and bocconcini into bite-sized pieces. Add tomatoes, basil, bocconcini, remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.
Allow calzones to cool slightly before serving, 3-4 min. Divide calzones and salad between plates.
