Dandelion Green and Shiitake Calzones

Name: Dandelion Green and Shiitake Calzones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons extra virgin olive oil, plus more; extra virgin olive oil, for brushing; 1/4 lb shiitake mushroom, stems discarded, caps sliced; 2 large garlic cloves, thinly sliced; 1 lb young dandelion greens, stems removed; 2 tablespoons water; salt & freshly ground black pepper; 1 lb store-bought pizza dough, divided in half; 1/2 lb shredded imported Fontina cheese; 2 tablespoons freshly grated parmesan cheese

Submitted by dicentra

"Food & Wine. 1998. This can also be made into 2 12" pizzas."

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Ready In:: 35mins
Ingredients:: 10
Serves:: 4

ingredients

3 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for brushing
¹⁄₄ lb shiitake mushroom, stems discarded, caps sliced
2 large garlic cloves, thinly sliced
1 lb young dandelion greens, stems removed
2 tablespoons water
salt & freshly ground black pepper
1 lb store-bought pizza dough, divided in half
¹⁄₂ lb shredded imported Fontina cheese
2 tablespoons freshly grated parmesan cheese

directions

Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the oven and preheat to 500° for at least 30 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shiitakes and cook over moderately high heat, stirring occasionally, until beginning to brown, about 4 minutes.
Add the garlic and cook, stirring often, until lightly browned, about 3 minutes. Transfer the mushrooms and garlic to a plate.
In the same skillet, heat 1 tablespoon of oil. Add the dandelion greens and 1 tablespoon of the water and cook, stirring, until wilted, about 4 minutes.
Return the mushrooms and garlic to the skillet, add the remaining 1 tablespoon of water and cook until the liquid is absorbed and the greens are al dente. Season with salt and pepper and transfer to a plate.
On a lightly floured surface, roll or stretch the dough to form two 10-inch rounds. Assemble 1 calzone at a time: transfer 1 dough round to a well-floured rimless cookie sheet.
Sprinkle one-quarter of the Fontina on half of the dough, leaving a 1-inch border.
Top with half of the dandelion mixture and another quarter of the Fontina. Fold the dough over to enclose the filling and press the edges together; crimp to seal. Using a toothpick, poke a hole in the top.
Brush the calzone with olive oil and sprinkle with 1 tablespoon of the Parmesan. Repeat with the remaining ingredients on a second rimless cookie sheet.
Jiggle the cookie sheets to release the calzones and slide them onto the pizza stone.
Bake for about 11 minutes, or until the calzones are crisp and the filling is bubbling through the holes. Transfer to a rack. Cut them in half and serve hot.

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RECIPE SUBMITTED BY

dicentra

My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) 5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. 4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. 3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= />

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