Recipe - Dandelion Greens And Shiitake Calzones

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

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

Set a 16by14inch 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 10inch
rounds. Assemble 1 calzone at a time: transfer 1 dough round to a
wellfloured rimless baking sheet. Sprinkle onequarter of the Fontina on
half of the dough, leaving a 1inch 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 BakeryShoppe Digest by Ron West ronwest@centex.net on Feb 10,
1998