Gluten-Free Garlicky Mushroom, Kale and Goat Cheese Calzones

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

  • 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
  • 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.
  • 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.
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