Gluten-Free Garlicky Mushroom, Kale and Goat Cheese Calzones

These delicious vegetarian calzones are sure to be a tasty treat!

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 35 min
  • total time 55 min
  • ingredients 11
  • servings 4
 

Ingredients

2
tablespoons olive oil
1
cup sliced brown mushrooms
2
cloves garlic, minced
8
cups kale, ribs removed, medium chopped
1/2
cup fresh corn kernels, white or yellow
2
tablespoons chopped fresh basil
1
tablespoon brown rice flour
1
container Pillsbury™ Gluten Free refrigerated pizza crust dough
4
tablespoons crumbled goat cheese
1/2
to 1 teaspoon chili flakes (optional)
2
teaspoons olive oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Preheat oven to 350°F.
  • 2 In large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Sauté mushrooms in oil 4 to 5 minutes or until browned. Add garlic and kale, in 2 batches at a time if needed. Sauté until kale is wilted and garlic is coating mushrooms and kale, 3 to 4 minutes. Add corn and basil, and stir until mixed well. Set aside to cool.
  • 3 Grease large cookie sheet; sprinkle with brown rice flour. Divide dough into quarters. On cookie sheet, press each dough quarter into 7-inch round. On one side of each dough, spoon one-fourth of the mushroom and kale mixture. Sprinkle each with 1 tablespoon goat cheese and one-fourth of the chili flakes.
  • 4 Fold over the other half of the dough to make a half moon. Roll the edges decoratively, or crimp the edges to seal. Brush each with 1/2 teaspoon olive oil.
  • 5 Bake 16 to 20 minutes or until golden brown.
  • 1 Preheat oven to 350°F.
  • 2 In large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Sauté mushrooms in oil 4 to 5 minutes or until browned. Add garlic and kale, in 2 batches at a time if needed. Sauté until kale is wilted and garlic is coating mushrooms and kale, 3 to 4 minutes. Add corn and basil, and stir until mixed well. Set aside to cool.
  • 3 Grease large cookie sheet; sprinkle with brown rice flour. Divide dough into quarters. On cookie sheet, press each dough quarter into 7-inch round. On one side of each dough, spoon one-fourth of the mushroom and kale mixture. Sprinkle each with 1 tablespoon goat cheese and one-fourth of the chili flakes.
  • 4 Fold over the other half of the dough to make a half moon. Roll the edges decoratively, or crimp the edges to seal. Brush each with 1/2 teaspoon olive oil.
  • 5 Bake 16 to 20 minutes or until golden brown.

EXPERT TIPS

toggle

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Substitute any of your favorite mushrooms for the brown mushrooms.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Calzone
Calories
490
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
990mg
990%;
Total Carbohydrate
65g
65%
(Dietary Fiber
6g
6%
  Sugars
3g
3%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
420%;
Vitamin C
140%;
Calcium
20%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet