Dandelion Greens and Shiitake Calzones

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Title: Dandelion Greens and Shiitake Calzones
Yield: 4 Servings
Categories: Vegetables, Pastry

Ingredients:

3 tb Extra virgin olive oil
Extra virgin olive oil; for
-brushing
1/4 lb Shiitake mushrooms; stems
-discarded, caps sliced 3/8
-inch thick
2 lg Garlic cloves; thinly sliced
1 lb Young dandelion greens; *
-see note
2 tb Water
Salt; to taste
Fresh ground black pepper;
-to taste
1 lb Pizza dough; divided in half
1/2 lb Fontina cheese
2 tb Parmesan cheese; freshly
-grated


* Note: Use the dandelion stems for recipe: Pasta with Dandelion Stems

Set a 16-by-14-inch pizza stone or baking tiles on the bottom shelf of the
oven and preheat to 500?F for at least 30 minutes. 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. Add the garlic and cook, stirring often, until lightly
browned, about 3 minutes. Transfer the mushrooms and garlic to a plate.

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.
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.

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 baking sheet. Sprinkle one-quarter of the Fontina on
half of the dough, leaving a 1-inch border. 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. Brush the calzone with olive oil and sprinkle with
1 tablespoon of the Parmesan. Repeat with the remaining ingredients on a
second rimless baking sheet.

Jiggle the baking sheets to release the calzones and slide them onto the
pizza stone. 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.

Make ahead: The dandelion mixture can be cooked up to 1 day ahead and
refrigerated.

NOTES : Recipe source: Food and Wine March 1998

Recipe by: Ron West

Posted to Bakery-Shoppe Digest by Ron West on Feb 10,
1998