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.