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Quick & Easy Mushroom and Red Pepper Calzones


  • 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


  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.





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