I'm in love with pocket meals - samosas, calzones, pierogi, empanadas, pasties - you name it, if it comes wrapped in a warm-from-the-oven pouch, I'm bound to like it, no matter what's inside. Pockets stuffed with savory fillings take sandwiches to a whole new level, and "Spicy Mushroom & Hot Pepper Calzones" (page 133) are no exception. Calzones are decidedly Italian, are in fact, pizza folded into itself, and typical fillings would be the same as those you find on top of "unfolded" pizza. The dough is the same as you'd use for pizza (or bread), a simple yeasted bread dough of flour, water, yeast, and salt. The filling in these particular calzones is a delicious combination of sautéed mushrooms, garlic, hot cherry peppers, and tofu. The only problem with these delightful hot pockets is that it is almost impossible not to eat the entire batch in one sitting!
Keeping it "McDougall Friendly" checklist:
ü Use an oil-free pizza dough, as the one called for in this recipe, from this book: Basic Pizza Dough, and use whole wheat flour, or at least a 50-50 blend of whole wheat and all purpose (white) flour.
ü Omit the oil when sautéing the mushrooms. No sauté liquid is really required, as mushrooms release their juices as they are cooked, providing all the moisture you need.