Recipes
Spinach and Mushroom Calzone Recipe
These spinach and mushroom calzones have crisp, browned crusts and a savory filling of garlicky mushrooms, wilted spinach, ricotta, mozzarella, and Parmesan. Sautéing the vegetables until dry keeps the sealed dough from turning soggy.
Overview
These spinach and mushroom calzones make two generously filled, hand-sized pockets with crisp edges and a creamy, cheesy center. The key to a good calzone is removing excess moisture from the vegetables before they meet the dough; mushrooms and spinach both release water as they cook.
Use refrigerated or homemade pizza dough, then seal each calzone firmly and cut a small vent in the top. They are ready when the crust is deeply golden and the filling is hot and bubbling at the edges. Serve them with warm marinara for dipping, or alongside a simple salad or lemon herb couscous for a fuller meal.
Ingredients
- 1 pound pizza dough, store-bought or homemade, at room temperature
- 1 tablespoon olive oil, plus more for the baking sheet
- 8 ounces cremini or white mushrooms, thinly sliced
- 2 garlic cloves, finely minced
- 5 ounces baby spinach, roughly chopped
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup whole-milk ricotta
- 3/4 cup shredded low-moisture mozzarella
- 1/4 cup finely grated Parmesan
- 1/4 teaspoon dried Italian seasoning
- 1 large egg
- 1 tablespoon water
- 1/2 cup marinara sauce, warmed, for serving
How to make it
Prepare the oven and dough. Place an oven rack in the lower-middle position and heat the oven to 475°F (245°C). Lightly oil a large baking sheet or line it with parchment. Divide the room-temperature dough into two equal pieces. Shape each into a ball, cover loosely, and let them rest for 10 minutes. This short rest makes the dough easier to stretch without snapping back.
Cook the mushrooms. Warm the olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the salt. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their liquid and the pan looks dry. Continue cooking until the slices are lightly browned rather than pale and wet.
Wilt and dry the spinach. Add the garlic and cook for 30 seconds, just until fragrant. Add the spinach, remaining 1/4 teaspoon salt, and black pepper. Toss for 2 to 3 minutes, until the leaves are wilted and the excess moisture has evaporated. Transfer the mixture to a plate and spread it out so it cools quickly. If it looks wet, press it gently with paper towels once it is cool enough to handle.
Mix the filling. In a bowl, stir together the ricotta, mozzarella, Parmesan, and Italian seasoning. When the vegetables are warm but no longer steaming, stir them into the cheese mixture. Cooling the filling prevents it from softening the dough and makes sealing easier.
Stretch the dough. On a lightly floured surface, press and stretch each dough ball into an approximately 9-inch round. Keep the center slightly thicker than the edges. If the dough resists, leave it for another 5 minutes before stretching; forcing it can make it shrink back or tear.
Fill the calzones. Spoon half of the filling onto one side of each dough round, leaving a 1-inch border around the edge. Do not mound the filling all the way to the rim, or the seam may split during baking. Fold the empty half of dough over the filling to make a half-moon.
Seal and vent. Press the edges together firmly, then fold or crimp the rim with your fingers or the tines of a fork. Transfer the calzones to the prepared baking sheet, leaving space between them. Cut two small slits in the top of each calzone to let steam escape.
Brush and bake. Beat the egg with the water and brush it over the tops and crimped edges. Bake for 14 to 18 minutes, rotating the sheet halfway through, until the crust is puffed and a rich golden brown. The seams should remain closed, and you may see the cheese bubbling through the vents.
Rest before serving. Let the calzones rest on the baking sheet for 5 to 10 minutes. The filling will be extremely hot straight from the oven; resting also lets the cheese set slightly so it does not run out when cut. Serve with warm marinara for dipping.
Expert tips
- Prevent a soggy bottom: Cook the mushrooms until no liquid remains in the skillet, and let the spinach mixture cool before adding it to the cheese.
- Avoid overfilling: The filling should fit comfortably on one half of each dough round with a clear border. If the dough will not close easily, remove a spoonful rather than stretching the seam thin.
- If the dough keeps shrinking: Cover it and let it rest for 5 to 10 minutes. Gluten relaxes during the rest, making the dough easier to shape.
- For a more golden crust: Brush the egg wash all the way to the edges, but keep it off the underside of the dough so the calzone does not stick.
- Substitutions: Baby kale can replace the spinach, though it may need an extra minute or two to soften. Part-skim mozzarella works, but low-moisture mozzarella gives a less watery filling. Cottage cheese can replace ricotta if blended or stirred until smooth; drain it first if it is very wet.
- If a calzone splits: A little cheese escaping through a vent is normal. A large split usually means the filling was too wet, the dough was overfilled, or the seam was not pressed firmly enough.
Serving and storage
Serve the calzones warm with marinara, a green salad, or a vegetable side such as honey sesame roasted carrots. Cut each calzone in half after resting to release steam safely.
Refrigerate leftovers in an airtight container within 2 hours of baking and use them within 3 to 4 days. Reheat on a baking sheet at 375°F (190°C) for 10 to 15 minutes, until the crust is crisp and the center is hot. Avoid relying on the microwave alone if you want to keep the crust crisp. For longer storage, wrap completely cooled calzones individually and freeze for up to 2 months; reheat from frozen at 375°F until hot throughout, usually 25 to 35 minutes.
Frequently asked questions
Can I make spinach and mushroom calzones ahead of time?
Yes. Assemble the calzones, cover them, and refrigerate them for up to 8 hours before baking. Brush with egg wash and cut the vents just before they go into the oven. Add a few extra minutes to the baking time if the dough is very cold.
Why is my calzone soggy inside?
The vegetables probably retained too much water, or the filling was added while hot. Cook the mushrooms until the skillet is dry, evaporate moisture from the spinach, and cool the filling before assembling. Baking on a preheated sheet can also help the bottom brown.
Can I use frozen spinach?
Yes, but thaw it completely and squeeze it very dry in a clean kitchen towel before adding it. Frozen spinach holds more water than fresh spinach, so skipping this step can make the filling leak and the crust soften.
How do I know when a calzone is fully baked?
Look for a puffed crust that is evenly deep golden brown, especially along the bottom and sealed edge. The filling should be visibly hot and bubbling through the vents, not merely warm.
