Mushroom Goats Cheese Calzone Recipes

THREE-CHEESE CALZONES

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
• Remove from the grill and let sit for a few minutes before digging in!
• (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

GOAT CHEESE CALZONE

Steps:

• Combine the yeast, sugar and one-third cup of water in a large bowl. Set aside about five minutes, until the mixture becomes frothy. Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper. Add the flour a cup at a time until the dough can be gathered into a ball.
• Knead the dough on a work surface dusted with flour, about six minutes, adding more flour as necessary to keep the dough from sticking. Place the dough in an oiled bowl, turn to oil all sides, cover tightly with a cloth or piece of paper towel and set aside to rise until doubled, about one hour.
• Meanwhile, heat half the remaining oil in a skillet. Add the red pepper and onion and saute until barely beginning to brown. Stir in the garlic, saute a few seconds longer, then remove from the heat.
• When the dough has doubled, punch it down and divide it into four equal portions. Roll each into a circle about 12 inches in diameter.
• Preheat oven to 450 degrees. Oil a large baking sheet.
• Lightly brush the dough circles, to within an inch of the edges, with the remaining oil. Scatter the sauteed vegetables over half of each dough circle. Arrange the tomato slices on the vegetables, then spinkle with the prosciutto. Crumble the goat cheese on top, then add the mozzarella.
• Fold each dough circle in half, brush the edges with warm water and pinch them tightly closed. Cut one or two slashes in the top to make steam vents.
• Place on the baking sheet, place in the oven and bake until puffed and lightly browned, about 25 minutes.
• Allow the calzones to cool briefly, then serve.

THREE-CHEESE MUSHROOM AND SPINACH CALZONE

Steps:

• Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
• Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
• Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.