White Bean And Caramelized Onion Calzone Food

WHITE BEAN AND CARAMELIZED ONION CALZONE

White Bean and Caramelized Onion Calzone image

The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony mashed white beans, caramelized fennel and onions, happens to be vegan. Full-flavored and soft-centered, it's not a traditional calzone but a delicious tart-like creation unto itself.

Provided by Melissa Clark

Categories dinner, pizza and calzones, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 large fennel bulb with fronds
5 tablespoons extra virgin olive oil, more as needed
1 large white onion, halved root to stem and thinly sliced
1 1/2 teaspoons fennel seed
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 3/4 cups cooked white beans, from a can or homemade
1/2 teaspoon finely grated lemon zest
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1/2 teaspoon flaky sea salt
Lemon wedges, for serving

Steps:

Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.
Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
Heat the oven to 500 degrees. Lightly oil a baking sheet.
Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 32 grams, Carbohydrate 120 grams, Fat 39 grams, Fiber 26 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1238 milligrams, Sugar 10 grams

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Mediterranean White Bean Salad With Balsamic Caramelized Onions image

White beans, caramelized onions, mushrooms marinated in balsamic vinegar, sun dried tomatoes, and artichoke hearts combine for a sweetly flavorful salad that can be served warm or cold. It was a hit with my toddlers too!

Provided by Sesquipedalian Sapp

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 1/2 ounce) cans navy beans, rinsed
1 cup fresh mushrooms or 1 (8 ounce) can mushrooms, rinsed and sliced
1 (8 ounce) can artichoke hearts, rinsed and diced
3/4 cup sun-dried tomato packed in oil, diced
2 yellow onions, cut in half and thinly sliced
2 tablespoons raw sugar
1/2 cup balsamic vinegar
2 garlic cloves, minced (optional)
6 -8 leaves fresh basil, minced (optional)
2 tablespoons peanut oil
1 dash salt
1 cup water (use as needed)

Steps:

Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
Serve hot or chilled.

MUSHROOM, CARAMELIZED ONION AND CHEESE CALZONES

Mushroom, Caramelized Onion and Cheese Calzones image

The flaky dough is filled with the meaty portabella mushrooms, delicious caramelized onions and 3 cheeses! This is a savory and easy meal to make and there is a shortcut for the crust that will save you a lot of time. You might also want to dip these into pizza sauce for an added zing.

Provided by Nif_H

Categories < 60 Mins

Time 40m

Yield 10 Biscuits

Number Of Ingredients 15

Ingredients

1 (12 ounce) can refrigerated biscuits, regular (10 biscuits)
2 teaspoons olive oil
1 cup sweet onion, chopped (Vidalia, Walla Walla, etc.)
1 cup portabella mushroom, remove gills and cut into 1/4 inch pieces
3 garlic cloves, minced
2 tablespoons fresh basil, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded (and or)
1 cup cheddar cheese, shredded
1/2 cup fresh parmesan cheese, grated
1/2 teaspoon pepper
1/2 teaspoon salt
1 egg, separated
1 tablespoon water
pizza sauce, to dip (optional)

Steps:

Separate biscuits and place them on a large baking sheet lined with parchment paper. Preheat oven to 400F but do NOT cook biscuits yet.
In a frying pan, heat olive oil over medium heat and add onion. Saute for 10 minutes or until soft and golden. Add garlic and mushrooms and cook for another 5 to 10 minutes, until mushrooms are soft. Add basil, stir and remove from heat.
In a large bowl, combine ricotta, mozzarella and/or cheddar, parmesan cheese, pepper, salt and the egg white. (Save egg yolk in a small bowl or cup and set aside.) Stir in mushroom mixture.
Stretch out a biscuit with your hands until it.
's about 4 inches wide. Place the biscuit in the palm of your hand and add about 2 tablespoons of the filling in the middle, avoiding the edges. Fold biscuit in half and pinch edges shut. Place on side on baking sheet and seal the edges with a fork. Repeat with the rest of the biscuits.
Mix egg yolk with water and stir well. Brush each calzone with the egg yolk mixture. Bake for 15 minutes or until lightly browned. Serve with pizza sauce for dipping if you want to!

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