Vegetable Calzone

1 sheet Puff Pastry

1 pound Chanterelle Mushrooms, sliced

1 Poblano Pepper, sliced

1/2 medium Sweet Onion, sliced

1 teaspoon Fresh Oregano, finely chopped

Salt, Pepper, to taste

2 tablespoons Olive Oil

1 Egg Yolk

1 teaspoon Paprika

Preheat a skillet to medium high heat, and add olive oil.  Add sliced onions,  mushrooms, and saute for about 6-7 minutes.  Season with salt and pepper.  Add poblano peppers, oregano, and saute for another 4-5 minutes, until the peppers are tender.  Let the filling cool off.

Meanwhile, defrost puff pastry for 20 minutes, slightly roll it out with a rolling pin. 

Preheat the oven to 375 degrees F.  Transfer dough on a lightly greased cookie sheet.  Add the filling to the edge of the dough and cover up the filling with the other edge.  Press dough together tightly.

Beat an egg yolk with a tablespoon of water and paprika.  Brush the egg mixture all over the dough.

Bake for 25-30 minutes, until dough is golden brown.

*Light dish...perfect appetizer

Serves 4

*Chanterelle mushrooms can be substitute for criminis, oyster, or white.