Thursday, May 22, 2008

Chicken, Mushroom and Smoked Gouda Calzone

This isn’t haute cuisine, it is simple, comfort food. This is one of my favorite flavor combinations. I often make this for myself when my tomato-sauce-loving-husband is out of town (he would not appreciate the non-sauce factor of this recipe).

1 tablespoon butter or Pam
6 brown or white button mushrooms, sliced
½ small yellow onion, diced
Raw pizza dough (store bought or homemade)
Slices of smoked Gouda cheese
2 handfuls of mozzarella
¾ cup cooked chicken breast

1) Sauté the onion and sliced mushrooms in butter or Pam until just softened. Season with a bit of salt. Remove from the pan and allow to cool completely (can be done up to a day ahead).

2) Preheat the oven to 400F (200C). Roll out the dough to approximately 12” by 10” rectangle, or a 12” round. On one half of the dough, layer sliced smoked Gouda, then cooked chicken, cooked mushrooms/onion and finally mozzarella, but make sure to leave a 1” edge all around. Fold the dough over the filled side and crimp the edges shut. Cut a few slits in the top of the calzone and brush with an egg wash if you like (this will make the calzone shiny and pretty, but is not necessary).

3) Bake on a baking sheet in the middle of the oven until golden-- roughly 20 minutes.

4) Remove from the oven and allow to cool for 5-10 minutes before slicing.

Serves 2 for a light lunch or dinner or 1 big, hungry diner.

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