Dandelion Green and Shiitake Calzones Recipe

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Dandelion Green and Shiitake Calzones
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Ingredients:

Directions:

  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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Make Ahead: The dandelion mixture can be cooked up to 1 day ahead and refrigerated.
  6. Wine Recommendation: A straightforward, medium-bodied Bordeaux, such as the 1995 Michel Lynch Merlot, or a deeper Médoc, such as the 1994 Château de Pez, would offer a pleasantly astringent contrast.
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Nutrition Facts

Per ServingPer 100 g
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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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