Mushroom Calzones

Adapted From both:
• 1,001 Low-fat Vegetarian Recipes by Sue Spitler
• Michele Decoteau’s March 2009 Casserole Club recipe

Ingredients

16 oz (2 cups) sliced or chopped mushrooms
½ c. chopped onion
2 T minced garlic
1 t. basil (dried)
1c. ricotta cheese
1 c. mozzarella cheese
2 T. parmesan cheese (I may have forgotten this in casserole club but I'm including here b/c I recommend it)
¼ c. sour cream

1 package dry hot roll mix (16 oz.)
1 ¼ c. very hot water (120 degrees)
1 tablespoon olive oil
Skim milk, to glaze

Directions
1. Preheat oven to 375 degrees

2. Spray skillet with cooking spray; heat over medium heat until hot. Add mushrooms, onion, garlic and basil to skillet. Cook, covered over medium heat until mushrooms have wilted, about 5 minutes. Cook, uncovered until vegetables are tender, 5-8 minutes.

2. Mix sautéed vegetables, cheeses and sour cream; season to taste with salt and pepper.

3. Make hot roll mix according to package directions for pizza, using 1 ¼ c. hot water and 1 T. olive oil. Divide dough into 4 equal pieces. Flatten 1 piece of dough on floured surface into 6-7-inch circle. Spoon about 2/3 c. mushroom mixture onto dough. Fold in half. Press edges of dough together and pinch. Place on lightly greased cookie sheet. Repeat with remaining dough and filling.

4. Brush tops of calzones with milk. Bake calzones at 375 degrees until browned 15-20 minutes. Let cool on a wire rack 5 minutes before serving.

NOTE: If freezing, bake at 375 degrees for 5 minutes, allow to cool completely, then place on cookie sheet lined with parchment or wax paper in freezer. Freeze completely, then place in labeled freezer bags. To bake from frozen, glaze with milk and bake on lightly greased cookie sheet in preheated 375 oven for about 40 minutes, or until golden.