Cassie’s Ruminations

Asparagus and Mushroom Calzones

This is another take on my calzone recipe. I actually only made one of these with some leftover asparagus from a couple nights ago and a few mushrooms that I had sautéed for a batch of turkey mushroom basil calzones that I was making for dinner tonight, but it was quite good, so I’m recording it scaled up for a full recipe and entering it for this month’s Household 6 blog challenge – a creative pizza that does not use tomato sauce. 🙂

Asparagus and Mushroom Calzones
Serves 4

1 bunch thin asparagus spears
1/2 tbsp olive oil
8 oz sliced crimini mushrooms
1/2 tsp crushed red pepper flakes
4 wedges Laughing Cow Light Garlic and Herb Cheese
1 batch pizza dough (12-16 oz; feel free to use Pillsbury if you’re going for fast)

Preheat oven to 425 degrees F.

Trim the asparagus ends and spread the spears out on a rimmed baking sheet. Roast the asparagus for 10-15 minutes, or until tender.

While the asparagus is roasting, heat the olive oil in a small skillet over medium heat. Add the mushrooms and sauté for 5-8 minutes, until nicely softened and starting to brown. Turn off the heat.

Remove the asparagus from the oven, leaving it on for the calzones. Chop the asparagus spears into 1 inch long pieces and stir them into the mushrooms along with the red pepper flakes.

Wipe the baking sheet clean and spray with non-stick spray.

Roll out the pizza dough into a large square about 1/8 of an inch thick and cut it into four even smaller squares.

Divide the asparagus and mushrooms evenly in the middle of each of the four squares and crumble one wedge of cheese over the top of each. Fold the dough over the top and pinch closed to seal well.

Bake at 425 degrees F for 15 minutes, or until nicely golden brown.

Serve hot.