Quick & Easy Mushroom and Red Pepper Calzones

Ingredients

3 tablespoons butter
1 pound sliced baby portobello mushrooms
1 small red bell pepper, diced
1 small shallot, diced
1 garlic clove, minced
3 tablespoons all-purpose flour
1 tablespoon fresh thyme, chopped
¼ cup chicken stock or broth
¼ cup heavy cream
⅛ teaspoon salt
⅛ teaspoon coarse black pepper
1 cup shredded Gruyere cheese, divided
Pizza dough

Directions

1. In a large skillet over medium-high, melt butter. Add mushrooms and cook, stirring constantly, until all mushroom liquid has evaporated.
   Add red bell pepper, shallot and garlic. Cook 2 minutes. Add flour and thyme and stir until blended, about 2 minutes. Stir in chicken stock and bring to a simmer. Whisk in heavy cream, salt and black pepper. Set aside.
2. Heat oven to 400°F.
3. Divide Pizza dough in half. On a floured surface, roll out one half of pizza dough to an 8x5-inch rectangle. Spread about ½ cup mushroom filling on half of rectangle. Sprinkle with ½ cup Gruyere cheese. Fold dough over filling. Crimp to seal edges. Transfer calzone to baking pan. Prick top with a fork. Repeat for second calzone.
4. Bake 18 to 20 minutes or until golden brown.

Serves:1-2