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Recipes

Cheese, Mushroom & Red Pepper Calzones

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INGREDIENTS

  • 2 Tbsp. olive oil, divided
  • 1 (8 oz.) pkg. sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1/2 cup diced well-drained roasted red peppers
  • 1/4 cup chopped chives or green onion
  • 1/2 tsp. dried basil or oregano
  • 1/4 tsp. freshly ground black pepper or crushed red pepper flakes
  • 1 (13.8 oz.) tube refrigerated pizza dough
  • 8 slices Sargento® Natural Blends™ Deli Style Sliced Sharp Cheddar-Jack Cheese
  • 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
 

DIRECTIONS

  • 1

    Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and garlic; sauté 6 to 7 minutes until mushrooms give up juices and juices are evaporated. Remove from heat; stir in red pepper, chives, basil and black pepper.

  • 2

    Unroll pizza dough onto a large cutting board. Gently stretch dough into an 18 x 9-inch rectangle. Cut dough crosswise and lengthwise, forming 4 rectangles. Place 4 slices cheese on one side of each rectangle. Spoon 1/4 of mushroom mixture over cheese; top with remaining cheese. Fold dough over filling, forming a square; press edges together with tines of fork. Line a large baking sheet with foil or parchment paper coated with cooking spray. Arrange calzones on sheet; brush remaining oil over calzones and top with Parmesan cheese.

  • 3

    Bake in preheated 400°F oven until deep golden brown, about 16 minutes.

Cheese, Mushroom & Red Pepper Calzones

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 546

Total Fat 24.1g

Saturated Fat 9.8g

Trans Fat 9.3g

Polyunsaturated Fat 1.5g

Cholesterol 44g

Sodium 1468g

Carbohydrates 58g

Protein 23g

Dietary Fiber 2g

Vitamin A 89g

Vitamin C 6g

Calcium 370g

Iron 4g