These simple calzones are made even easier by using refrigerated biscuit dough as the shells. This way, you can devote more time to the heavenly filling!
  • 3 T. extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 c. thinly sliced green onions
  • 1/2 lb. chopped portabella mushrooms
  • 3 large tomatoes, chopped (I sometimes use some leftover tomato sauce instead and omit the garlic and basil leaves)
  • 1/4 c. finely chopped basil leaves
  • 1 (12 oz.) can refrigerated biscuits
  • 1 tsp. water

Heat the olive oil in a medium skillet. Add the garlic, onions and mushrooms. Cook for about 3 minutes or until tender, but not browned. Add the tomatoes and simmer for 10-15 minutes, stirring occasionally. Add the basil leaves and simmer for another 5 minutes.

Meanwhile, separate the biscuit dough into 10 biscuits. On a greased cookie sheet, press out each biscuit into 4-inch circles.

Place about 1/3 cup of the tomato mixture into each of 5 circles. Place the remaining biscuit circles over the filling and press the edges with a fork to seal. Brush the water over the filled calzones.

Bake at 375 degrees for 13-18 minutes or until golden brown. Serve warm.

  • Yields: 5 servings
  • Preparation Time: 30-45 minutes
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