Chicken Mushroom Marsala Calzone

2 tbs. Olive Oil
1 lb. Fresh White Mushrooms, sliced
1 tsp. Garlic, minced
8 oz. Chicken Breast, boneless, skinless; cut in thin strips
3/4 tsp. Salt
1/8 tsp. Ground Black Pepper
1 cup Roma (plum) Tomatoes, diced
1/3 cup Dry Marsala or Sherry
2 lb. Pizza Dough
2 cups Mozzarella Cheese, shredded
4 tbs. Parmesan Cheese, grated

Preheat oven to 450° F. In a large skillet heat oil until hot. Add mushrooms amd garlic; cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes. Add chicken, salt and black pepper; cook and stir until chicken is just slightly pink, 1 to 2 minutes. Add tomatoes and marsala; cook and stir until most of the liquid evaporates, about 2 minutes; set aside. Divide pizza dough into 4 portions. On a lightly floured surface roll or stretch each portion into an 8" circle. On one half of each circle, place 1/4 cup Mozzarella cheese; then, with a slotted spoon, top with 1/4 of the reserved mushroom mixture, another 1/4 cup Mozzarella and 1 tablespoon Parmesan cheese, leaving a 1/2" border around the edge of the circle. Fold dough over the filing; press edges together firmly. Carefully transfer to a large baking sheet. Using a sharp knife, cut a slit on top of each. Bake until crust is crisp and golden, 20 to 25 minutes.

YIELD: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.