Dandelion Green And Shiitake Calzones

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 add the garlic and cook, stirring often, until lightly browned, about 3 minutes. transfer the mushrooms and garlic to a plate.
• 4 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.
• 5 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.
• 6 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.
• 7 sprinkle one-quarter of the fontina on half of the dough, leaving a 1-inch border.
• 8 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.
• 9 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.
• 10 jiggle the cookie sheets to release the calzones and slide them onto the pizza stone.
• 11 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.