Hi friends! It’s been another football filled Thursday night in my house, and my New York Giants just killed it and crushed the Panthers! 🙂

Before I get to food, here’s a cute puppy picture:

I spent some time with this 10-week old cutie volunteering last night at the Humane Society. I doubt I’ll ever see him again, as he’ll probably be adopted by the time I get back there next week. Such a sweetie!

The recipe I’m sharing with you tonight is adapted from the Skinny Bitch cookbook:

[pinit url="https://www.foodielovesfitness.com/2012/09/20/red-wine-portobello-calzones/" image_url="https://www.foodielovesfitness.com/2012/09/20/red-wine-portobello-calzones/img_2998/" description="Red Wine Portobello Mushroom Calzones"]

Calzones remind me of my grandma’s house. Sometimes when I hung out there growing up, we used to order food from this local Italian joint, and I frequently would get a mozzarella & ricotta calzone. I first made this recipe when I had a craving for one of those calzones. They definitely satisfy a restaurant calzone yen, but include more veggies and leave out an excessive amount of calories!

Red Wine Portobello Mushroom Calzones

Foodie Loves Fitness

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 435 kcal

Ingredients

1 TBSP safflower oil
2 large portobello mushroom caps thinly sliced
1 cup cherry tomatoes thinly sliced
2 cloves garlic minced
1/4 yellow onion minced
1 TBSP dried oregano
1/2 cup red wine
1 whole wheat pizza dough I buy Trader Joe's
6 servings of fresh mozzarella cut into bite sized chunks
1/4 TSP of each salt and pepper or to taste
Flour for dusting

Instructions

Preheat oven to 375.
Heat the oil in a large saute pan over medium heat.
Add the garlic, onion, and portobello mushrooms and cook until veggies are tender, around 5 minutes.
Add the tomatoes into the mix and season mixture with salt, pepper and oregano.
Pour the wine into the saute pan, and bring to a boil. Let the mixture cook at a slow boil until it appears the liquid has reduced by half.
Reduce the heat to medium-low and partially cover the pan. Simmer for about 10 minutes, stirring occasionally.
Working on a flour-dusted surface with a rolling pin, roll out the pizza dough into 4 equally sized circles.
Place dough on a large lightly greased baking sheet.
Put a quarter of the veggie mixture on half of each crust. Evenly divide mozzarella among each dough.
Fold the dough over to cover the filling and pinch the edges to seal.
Cut a small incision on the top of each calzone to allow steam to escape.
Bake 15-20 minutes, or until crust is golden brown.