Calzone
 
  With grilled chicken breast, sun-dried tomatoes and Parrano.  
     
  Pizza dough is generally available in most supermarkets and usually comes in 1 pound balls. To divide the dough, chill in the refrigerator for an hour or two and then cut into quarters. Spray a glass or ceramic dish (large enough to generously hold all of the doughs) with Pam. Roll each piece into a ball and then place in the prepared dish and spray the doughs with Pam. Cover with plastic wrap and set in a warm place for an hour or two to let the doughs rise. For each Calzone you will need:  
     
     
 
  • 1 pizza dough, about _ pound—available at most grocery stores
  • 1/2 cooked chicken breast thinly sliced
  • 2 slices Parrano
  • 1 tbsp chopped sun-dried tomatoes, drained of their oil
  • 2 tbsp oz. sautéed mushrooms—see below
  • Salt and pepper
  • Olive oil
  
     
 
  1. Preheat oven to 450F.
  2. On a floured surface, roll out the pizza dough to a large circle. Arrange one slice Parrano on the bottom half of the dough and then add the chicken, sundried tomatoes and the mushrooms over the cheese. Season with salt and pepper.
  3. Top with the second slice of Parrano, fold the dough over the ingredients and crimp to seal.
  4. Transfer to an oiled baking pan, rub the top of the Calzone with olive oil and bake in a hot oven until puffed and golden brown, about 6 minutes.
  5. Brush with olive oil before serving if desired.
  
     
    Sautéed Mushrooms  
 
  • 1 pound button or crimini mushrooms, brushed and sliced thinly
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 tbsp dry Marsala wine (optional)
  
     
 

Add olive oil and mushrooms to a small saucepan and set over low heat. Season with salt and cover. Cook slowly for 10 minutes until the mushrooms have given up their liquid. Add Marsala wine and increase heat. Cook uncovered stirring frequently until the liquid has evaporated and the mushrooms are shiny with olive oil and fragrant. Correct seasonings, cool down and store refrigerated for up to 2 days. One pound mushrooms will yield enough for 4-6 calzones.