Like people, calzones are all about what’s on the inside. And this comforting calzone’s baked to perfection with garlic, mushrooms, roasted red peppers, chives, basil, Sargento® Shredded Parmesan Cheese and Sargento® Colby-Jack.
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® Colby-Jack
1/4 cup (1 oz.) Sargento® Shredded Parmesan Cheese
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.
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.
Bake in preheated 400°F oven until deep golden brown, about 16 minutes.