Rosemary-Potato Calzones with garlic dip
Makes 2 calzones + 1/2 cup dip Total time: 35 minutes
HEAT:
2 tsp. olive oil
2 cups thinly sliced Yukon gold potatoes
1/2 cup chopped onion
1/3 cup thinly sliced fennel bulb
11/2 tsp. chopped rosemary
1/2 tsp. chopped garlic Salt and black pepper to taste
DIVIDE:
6 oz. fresh pizza dough, room temperature
3/4 cup shredded Italian fontina cheese
Olive oil
Coarse salt
oven to 450°. Line a baking sheet with parchment.
