Directions:
- 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.
- 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 cookie 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 cookie sheet.
- Jiggle the cookie 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.04 Kcal (2449 kJ) | ||
| Calories from fat | 285.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.68g | 49% | |
|---|---|---|---|
| Cholesterol | 67.96mg | 23% | |
| Sodium | 966.54mg | 40% | |
| Potassium | 581.79mg | 12% | |
| Total Carbs | 51.33g | 17% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 6.55g | 26% | |
| Protein | 25.42g | 51% | |
| Vitamin C | 41.3mg | 69% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 4.6mg | 26% | |
| Calcium | 555.5mg | 56% | |
| Amount Per 100 g | |||
| Calories | 175.01 Kcal (733 kJ) | ||
| Calories from fat | 85.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 49% | |
|---|---|---|---|
| Cholesterol | 20.33mg | 23% | |
| Sodium | 289.14mg | 40% | |
| Potassium | 174.04mg | 12% | |
| Total Carbs | 15.36g | 17% | |
| Sugars | 1.2g | 16% | |
| Dietary Fiber | 1.96g | 26% | |
| Protein | 7.6g | 51% | |
| Vitamin C | 12.3mg | 69% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 1.4mg | 26% | |
| Calcium | 166.2mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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