• 2 teaspoons yeast
  • 1 teaspoon honey
  • 1¼ cups hot water
  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • ¼ cup ground golden flaxseed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium onion, finely diced (1 cup)
  • ½ teaspoon salt
  • 1 cup finely diced mushrooms
  • ½ pound grass-fed ground beef
  • 1 teaspoon dried thyme
  • ½ cup pizza sauce (TRY: Organicville Organic Pizza Sauce)
  • 2 tablespoons grated Parmesan
  • ½ cup shredded mozzarella
  • Additional pizza sauce for dipping (if desired)

Caramelized Onion, Mushroom & Beef Calzones

Amy Palanjian
  • Serves: 8 people
  • Calories per serving: 313

To freeze for lunches: Let calzones cool fully; then place in a single layer in a ziptop freezer bag, laying flat, for up to 2 months. To serve from frozen, warm calzone in a microwave in 30-second increments until hot, or reheat in a 300° oven for 15 minutes.

  1. Add yeast and honey to a bowl of warm water, stir and set aside for 5 minutes or until puffy. In a medium bowl, combine the flours, flaxseed, 2 tablespoons olive oil and 1 teaspoon salt. Stir in the water-yeast mixture with a wooden spoon, using your hands to finish mixing if needed. The dough should come together and be slightly sticky but not wet. (If it’s too dry, add a few more drops of water; if it’s too wet, add a little more flour.) Cover the bowl with a towel, and set aside for 45–60 minutes.
  2. In a large skillet over low-medium heat, heat 2 tablespoons olive oil. Add onion and ½ teaspoon salt, and stir to coat. Cook, stirring occasionally, for about 15 minutes, lowering heat as needed to prevent boiling over. Add mushrooms, ground beef and thyme, and cook until meat is cooked through, about 10–15 minutes, stirring often. Set aside, and let mixture cool slightly. Stir in ½ cup pizza sauce, Parmesan and mozzarella cheese.
  3. Preheat oven to 425°. Line a baking sheet with parchment paper or a Silpat; set aside.
  4. Use a knife to divide dough into eight equal portions. Working with one portion at a time, use your fingers or rolling pin to spread a dough portion into a flat circle (about 1 /8 to ¼ inch thick and 5¼ to 5½ inches wide), using a little more flour as needed if dough is sticky. Place ¼ cup filling on dough, a little off center. Use your finger to run a little water around edge of dough. Fold dough over filling to make a half-moon shape. Using your fingers or a fork, fold and pinch edge to seal. Place calzone onto prepared baking sheet. Repeat to make the rest of the calzones.
  5. Create a pattern with a knife (one large slit in the middle and two smaller ones on either side) or use a fork to poke holes in the top of each calzone to allow steam to escape. Bake for 18–22 minutes or until lightly golden brown on top.

PER SERVING (1 calzone): 313 cal, 11g fat (5g mono, 3g poly, 3g sat), 23mg chol, 550mg sodium, 38g carb (6g fiber, 2g sugars), 16g protein

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