Wild Mushroom Calzones
Better than stuffed-crust pizza, Wild Mushroom Calzones are a versatile, portable meal that features the best of the fall forage mushrooms!
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Ingredients
- 3 cups unbleached white flour, plus more for kneading
- 2 sprigs fresh rosemary leaves, minced
- 1 pkt (2 ¼ tsp) active dry yeast
- 1 tsp kosher salt
- 2 Tbsp olive oil, plus more for brushing
- 1 cup warm water (114°F)
- 2 Tbsp butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 slices bacon, cut into ½-inch pieces
- ¾ lb mushrooms, sliced (We used crimini, maitake, and king trumpet)
- Salt
- pepper
- ½ cup marinara (We used Muir Glen)
- 1 ½ cups mozzarella, shredded (We used Organic Valley)
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