Gluten-Free Garlicky Mushroom, Kale and Goat Cheese Calzones

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  • 35 min prep time
  • 55 min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 1 Preheat oven to 350°F.
  2. 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. 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. 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. 5 Bake 16 to 20 minutes or until golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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