Kids will love helping to prepare these yummy handheld calzones.
4 tsp olive oil, divided
1 onion, finely chopped
1 garlic clove, minced
1 1/2 227-g pkg sliced mushrooms, about 5 cups
4 plum tomatoes, thinly sliced
2 tbsp tomato paste
1 batch Perfect Pizza Dough, or 500 g store-bought pizza dough
2 cups grated mozzarella
1/2 300-g pkg turkey kielbasa, thinly sliced or finely chopped
2 tbsp cold water
Position rack in bottom third of oven. Preheat to 500F. Line a large baking sheet with parchment.
Heat a large frying pan over high. Add 2 tsp oil, then onion and garlic. Cook, stirring often, until onion starts to soften, 1 to 2 min. Add mushrooms, tomatoes and tomato paste. Cook, stirring often, until most of the liquid has evaporated, 8 to 10 min. Remove from heat.
Place pizza dough on a lightly floured surface. Cut into 6 pieces. Pat each piece into a flattened round. Using a floured rolling pin, roll each piece into a 6-in. circle. Dividing mushroom filling into 6 portions, scoop each one onto lower half of each circle, leaving a 1-in. border. Top with cheese and kielbasa. Brush dough edges with cold water. Fold top over filling. Firmly press edges of dough together to seal. Twist edges or press with a fork.
Place calzones on prepared baking sheet and brush lightly with remaining 2 tsp oil.
Bake in bottom third of oven until golden, 10 to 12 min.
Calories 390, Protein 20g, Carbohydrates 38g, Fat 18g, Fibre 3g, Sodium 675mg.
Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.