Red Wine Portobello Calzones

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:  

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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

Foodie Loves Fitness

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4

Calories 435 kcal

Ingredients

  

1x2x3x

• 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.

Notes

*I find it hard to seal the dough edges in a pretty manner, so don't worry if you can't get it to look perfect. It'll still taste great!*

Nutrition

Serving: 1gCalories: 435kcalCarbohydrates: 52gProtein: 21gFat: 17g

Tried this recipe?Let us know how it was!