Mushroom and Cheese Calzones

Mushroom and Cheese Calzones

The calzones can be made several hours ahead and reheated at 350 degrees for 5 minutes just before serving.

2 teaspoons active dry yeast
1 cup warm water
1 teaspoon sugar
1/4 cup olive oil
3 cups flour
3 1/2 teaspoons chopped fresh thyme
1 1/4 teaspoon salt
1/2 pound mixed mushrooms such as shiitake, crimini, oyster and button, cut into 1/2-inch pieces
1/3 cup pancetta or bacon, cut into 1/4-inch dice
1 clove garlic, minced
1 tablespoon minced shallot
Freshly ground pepper
1 egg, beaten
6 tablespoons shredded truffle cheese or Romano Cheese

1 Dissolve the yeast in 1/2 cup of the warm water in a small bowl. Sprinkle the sugar over the mixture; stir. Allow to stand until bubbly, 10-15 minutes; stir in 1 tablespoon of the olive oil.

2 Combine the flour, 3 teaspoons of the thyme and 1 teaspoon of the salt in the bowl of an electric mixer. Add the yeast mixture to the flour; mix in remaining 1/2 cup of the warm water.

3 Turn the dough out onto a board; knead by hand (or continue to mix using a dough hook) until smooth and satiny, about 5 minutes. Place the dough in an oiled bowl; cover with plastic wrap. Let rise until doubled, about 45

4 Meanwhile, heat 2 tablespoons of the oil in a large, heavy skillet over medium-high heat; add the mushrooms and remaining 1/4 teaspoon of the salt. Cook, stirring, until the mushrooms are lightly browned, 5-8 minutes. Transfer to a plate.

5 Add remaining 1 tablespoon of the oil and pancetta to the skillet; lower heat to medium. Cook until caramelized and crispy, 5-6 minutes. Add the garlic and shallots; cook until fragrant, 1 minute. Stir in reserved mushrooms and remaining 1/2 teaspoon of the thyme. Season to taste with salt and pepper; cool to room temperature.

6 Heat the oven to 400 degrees. Punch down the dough; divide it in half. Roll out each half to 1/8-inch thickness; cut out rounds using a 2 1/2-inch cutter. You should have 30 rounds from each half.

7 Lightly brush the edges of half of the rounds with the beaten egg; top with a generous teaspoon of mushroom filling and about 1/2 teaspoon of the cheese. Top each mound with another round of dough, pressing the edges
together to seal. Brush each with the beaten egg; sprinkle with pepper. Make a small slit in the center of each calzone; place on a parchment-lined baking sheet. Bake until lightly browned, 15-20 minutes.

Serve Warm