Saturday, September 18, 2010

Mushroom and Spinach Calzones

We had some fellow Bama fans over today to watch the Tide pound Duke.  After the game, we ate calzones.
Usually, my calzones involve everyone getting a hunk of dough and filling it with whatever they want.  But, I came across a tasty looking recipe on the Epicurious app for a Three Cheese Mushroom and Spinach Calzone, so, I gave it a try.


  • 1 tablespoon olive oil plus additional for brushing

  • 1 8-ounce package sliced crimini (baby bella) mushrooms

  • 3/4 teaspoon fennel seeds

  • 2 garlic cloves, pressed

  • 1/2 teaspoon dried oregano

  • 4 cups (packed) baby spinach

  • All purpose flour (for sprinkling)

  • 1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated) (I made my own.  See recipe below.)

  • 5 tablespoons grated Parmesan cheese, divided

  • 1 1/2 cups grated Fontina cheese, divided (Since Kroger didn't have this, I used mozzarella.)

  • 1/4 cup whole-milk ricotta cheese

  • 1/4 teaspoon dried crushed red pepper

  • Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; saut√© until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
    Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
    Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

    Calzone Dough Recipe

    2 pkg yeast
    1 cup very warm water
    1/4 tsp sugar
    Combine these ingredients in a small bowl.  Let rest until foamy, about 10 minutes.
    2 cups bread flour
    4 Tab sugar
    2 Tab olive oil
    1 tsp salt
    3/4 cup water
    Combine ingredients with yeast mixture in a stand mixer fitted with the dough hook.  Stir for a few minutes.  (Or, just combine in a bowl and stir.  Then, knead the dough for a few minutes.)
    Place dough in an oiled bowl and cover.  Let rise for 1 hour, or until doubled in size.   Proceed with recipe.  

    The mushroom and spinach filling was very flavorful and would combine well with most other calzone fillings.  I liked the creaminess of the ricotta cheese in the calzone, but Art didn't care for it.  Apparently, he doesn't like ricotta.  After seven years of marriage, I thought I knew everything about him...

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