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Close-up of delicious, golden-brown Spinach And Mushroom Calzones, showcasing the flaky crust and savory filling.

Spinach and Mushroom Calzones Best

These Spinach and Mushroom Calzones boast a crispy, golden crust filled with a molten, flavorful combination of sautéed mushrooms, blanched spinach, and a blend of cheeses. Mastering moisture control and using a high oven temperature are key to preventing soggy bottoms and achieving calzone perfection. Enjoy these savory delights for a satisfying meal or snack.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil, plus more for coating
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 egg, beaten for egg wash

Equipment

  • Large bowl
  • measuring cups and spoons
  • baking sheet
  • parchment paper
  • large skillet
  • Medium bowl
  • fork
  • large pot
  • Slotted spoon
  • Rolling Pin

Method
 

  1. In a large bowl, combine flour, yeast, and salt.
  2. Add warm water and olive oil and stir until a shaggy dough forms.
  3. Turn out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat.
  5. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. While the dough is rising, prepare the filling.
  7. Heat olive oil in a large skillet over medium heat.
  8. Add mushrooms and onion and cook until softened and most of the liquid has evaporated, about 8-10 minutes.
  9. Add garlic, salt, pepper, and red pepper flakes (if using) and cook for another minute.
  10. Bring a large pot of salted water to a boil.
  11. Add spinach and cook for 1 minute, or until wilted.
  12. Drain immediately and rinse with cold water to stop the cooking process.
  13. Squeeze out as much water as possible.
  14. Roughly chop the spinach and add it to the mushroom mixture.
  15. In a medium bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
  16. Add the mushroom and spinach mixture and stir until well combined.
  17. Preheat oven to 450°F (232°C).
  18. Punch down the dough and divide it into 4 equal pieces.
  19. On a lightly floured surface, roll out each piece of dough into a 8-inch circle.
  20. Spoon about 1/4 of the filling onto one half of each dough circle, leaving a 1/2-inch border.
  21. Fold the other half of the dough over the filling to form a half-moon shape.
  22. Crimp the edges of the dough with a fork to seal.
  23. Cut a few slits in the top of each calzone to allow steam to escape.
  24. Brush the tops with beaten egg.
  25. Place the calzones on a baking sheet lined with parchment paper.
  26. Bake for 20-25 minutes, or until golden brown.
  27. Let cool for a few minutes before serving.

Notes

For best results, sauté the mushrooms thoroughly to remove excess moisture and blanch and squeeze the spinach dry to prevent a watery filling. Combining mozzarella with a drier cheese like Parmesan helps absorb some of the excess moisture. Ensure the oven is preheated to 450°F (232°C) for a crispy crust. Calzones are best served fresh but can be stored in the refrigerator for up to 3 days. Reheat in the oven for a crispy crust.