Spinach and Mushroom Calzone

Recipe courtesy of the Mushroom Council and Sodexo


Yield: 1 serving


For Ricotta mixture

2 oz Ricotta

1 oz Mozzarella

½ oz Parmesan

1 tsp Parsley

Salt to taste

For Roasted Garlic

1 oz Garlic

Olive oil as needed

Salt and black pepper to taste

For Sauteed Spinach and Mushrooms

Margarine as needed

1 tbsp Onion, diced

3 oz Spinach

1 oz Mushrooms

Per Calzone

1 ea 7″ presheeted pizza dough, exterior brushed with egg wash

4 oz Ricotta mixture

4 oz Sauteed Spinach and Mushrooms

1 tsp Roasted Garlic, chopped

1 oz Mozzarella, shredded

2 oz heated Marinara Sauce


For Ricotta mixture

Combine ricotta, mozzarella, parmesan, parsley and salt, mix well

For Roasted Garlic

1. Combine garlic, oil, salt and pepper

2. Double wrap the garlic mixture in foil

3. Roast at 450’F for 45 minutes

For Sauteed Spinach and Mushrooms

1. Heat margarine in large skillet, sauté onions until translucent, add mushrooms, sauté until softened

2. Steam spinach for 1 minute while onions and mushrooms are cooking

3. Toss spinach with onions and mushrooms. Season with salt and pepper

Per Calzone

1. Spray the dough with pan spray and place in a warm place or proof box, let rise until double in size

2. Dock dough, lightly stretch to an 8″ diameter

2. At bottom half of dough, but leaving an edge to seal, place 4 oz ricotta mixture, 4 oz sauteed spinach and mushrooms, 1 tsp roasted garlic and 1 oz mozzarella

3. Lightly brush top half of dough with egg wash

4. Fold dough over fillings to form a half moon. Twist edges to seal

5. Place on paper lined sheet pan and lightly brush exterior of dough with egg wash

6. Bake in a convection oven at 375’F with a low fan for 12 -15 minutes, until lightly browned

7. Serve immediately with 2 oz heated Marinara Sauce


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