Cherry and Shiitake Mushroom Calzone

Ingredients

• Whole Wheat Pizza Dough
  • 2 TBSP Vermont Creamery Fresh Goat Cheese Herb Chevre
  • 4 TBSP Ricotta
  • 1/8 of a Lime Zested
• 1.5 small Red Onions Sliced
• 15 Cherries with pit removed
• Shiitake Mushrooms
• Bag of Spinach
• Chunky Tomato Sauce
  • 5 Tomatoes Diced
  • 2 tsp Tomato Paste
  • 1 TBSP Olive Oil
  • 2 Cloves of Garlic Diced
  • 5 Tomatoes Diced
  • 2 tsp Pesto
  • 1.5 tsp Honey
  • 1/2 tsp Red Pepper
  • Salt and Pepper
  • Grated Parmesan Cheese

Makes 4 calzones

Directions

1. Chunky Tomato Sauce
   • Heat olive oil in a sauce pan and saute garlic until fragrant
   • Add diced tomatoes, honey, pesto, and red pepper.
   • Season with salt and pepper
   • Saute on low for 1 hour until thick
   • Season with Parmesan cheese
2. Dough
   • Dough recipe
   • Substituted olive oil for pesto olive oil
3. Calzones
   • Saute all Veggies together with olive oil, salt, and pepper
   • Assemble placing ricotta cheese mixture first and adding the remaining ingredients.
   • Close calzone and crimp edges
   • Grease baking pan
   • Poke circular holes in calzone for air vents with a pairing Knife
   • Brush either egg white or egg yolk over calzone
   • Grate Parmesan cheese
   • Bake at 500 °F for 12 minutes

Critiques

1. Dough
   • Crust not crispy enough? Try 525 ° for 7 minutes and rotate calzone half way through
   • Increase dough size to 10 oz
   • Make dough a day ahead of time.
   • Heat pizza stone in oven first before placing calzone on it
2. Calzone
   • We can add spices, oil washes, parmesan after cooked.
   • Can use a ravioli tool instead of crimping to close.
   • I couldn’t taste the cherries enough. Need to add more cherries