Hi friends! It’s been another football filled Thursday night in my house, and my New York Giants just killed it and crushed the Panthers! 🙂
Before I get to food, here’s a cute puppy picture:
I spent some time with this 10-week old cutie volunteering last night at the Humane Society. I doubt I’ll ever see him again, as he’ll probably be adopted by the time I get back there next week. Such a sweetie!
The recipe I’m sharing with you tonight is adapted from the Skinny Bitch cookbook:
[pinit url="https://www.foodielovesfitness.com/2012/09/20/red-wine-portobello-calzones/" image_url="https://www.foodielovesfitness.com/2012/09/20/red-wine-portobello-calzones/img_2998/" description="Red Wine Portobello Mushroom Calzones"]
Calzones remind me of my grandma’s house. Sometimes when I hung out there growing up, we used to order food from this local Italian joint, and I frequently would get a mozzarella & ricotta calzone. I first made this recipe when I had a craving for one of those calzones. They definitely satisfy a restaurant calzone yen, but include more veggies and leave out an excessive amount of calories!
Red Wine Portobello Mushroom Calzones
Ingredients
- 1 TBSP safflower oil
- 2 large portobello mushroom caps thinly sliced
- 1 cup cherry tomatoes thinly sliced
- 2 cloves garlic minced
- 1/4 yellow onion minced
- 1 TBSP dried oregano
- 1/2 cup red wine
- 1 whole wheat pizza dough I buy Trader Joe's
- 6 servings of fresh mozzarella cut into bite sized chunks
- 1/4 TSP of each salt and pepper or to taste
- Flour for dusting
Instructions
- Preheat oven to 375.
- Heat the oil in a large saute pan over medium heat.
- Add the garlic, onion, and portobello mushrooms and cook until veggies are tender, around 5 minutes.
- Add the tomatoes into the mix and season mixture with salt, pepper and oregano.
- Pour the wine into the saute pan, and bring to a boil. Let the mixture cook at a slow boil until it appears the liquid has reduced by half.
- Reduce the heat to medium-low and partially cover the pan. Simmer for about 10 minutes, stirring occasionally.
- Working on a flour-dusted surface with a rolling pin, roll out the pizza dough into 4 equally sized circles.
- Place dough on a large lightly greased baking sheet.
- Put a quarter of the veggie mixture on half of each crust. Evenly divide mozzarella among each dough.
- Fold the dough over to cover the filling and pinch the edges to seal.
- Cut a small incision on the top of each calzone to allow steam to escape.
- Bake 15-20 minutes, or until crust is golden brown.
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