Cheese and Spinach Mushroom Calzones with Marinara Dipping Sauce Recipe

Introduction

Calzones are a delightful Italian treat featuring a golden, crispy crust filled with a savory blend of cheeses, vegetables, and marinara sauce. This recipe guides you through making delicious, homemade calzones perfect for a cozy meal or entertaining guests.

Ingredients

• 1 cup plus 3 tablespoons warm water (110°)
• 1 tablespoon honey
• 1 3/4 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 5 tablespoons olive oil, divided use
• Sprinkle of cornmeal, for baking sheet
• 1 egg, whisked for egg wash
• 1 clove garlic, pressed (for brushing with olive oil after baking)
• Grated parmesan, as garnish
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 ounces sliced shiitake mushrooms (or your choice of mushroom)
• 2 cups baby spinach, roughly chopped
• Pinch of salt
• Pinch of black pepper
• 2 cloves garlic, pressed
• 1/2 cup whole milk ricotta cheese
• 1 1/2 cups grated whole milk mozzarella cheese
• 1/2 cup marinara sauce, plus extra on the side for dipping

Instructions

1. Step 1: In a bowl, combine warm water and honey, stirring to dissolve. Sprinkle yeast over the mixture and gently mix with a fork until it starts to dissolve. Set aside until foamy, about 8-10 minutes.
2. Step 2: In a larger bowl, whisk together flour, salt, and Italian seasoning. When the yeast is foamy, add it to the flour mixture along with 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Step 3: Turn dough onto a work surface and knead for 5-6 minutes until smooth and elastic. Coat a large clean bowl with 2 tablespoons olive oil, place dough inside, and turn to coat. Wrap with plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 hour.
4. Step 4: While dough rises, prepare filling ingredients for easy assembly later.
5. Step 5: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 5-7 minutes until soft.
6. Step 6: Add sliced mushrooms, baby spinach, salt, and pepper. Cook for 7-8 minutes until vegetables are tender and excess moisture evaporates. Stir in pressed garlic until fragrant.
7. Step 7: Transfer vegetable mixture to a plate and let cool to room temperature, or refrigerate to speed cooling. Once cooled, combine with ricotta and mozzarella cheese in a bowl. Adjust seasoning as needed.
8. Step 8: Punch down the risen dough and divide it into 4 equal portions (about 6 1/2 ounces each). Form each into a round ball, place on parchment-lined baking sheet, cover, and let rise for another 30 minutes.
9. Step 9: Preheat oven to 450°F (230°C). Prepare a large baking sheet with parchment paper and sprinkle generously with cornmeal to prevent sticking.
10. Step 10: Roll each dough ball into an 8-inch circle. Spread 2 tablespoons marinara sauce in the center, then top with about 1/2 cup of filling, pressing gently. Fold dough over to form a semi-circle and seal edges by pressing and crimping. Use a little water on the edge if needed.
11. Step 11: Place calzones on prepared baking sheet, brush with egg wash, and cut three small slits on top to release steam. Bake on the middle rack for about 18 minutes until golden brown and cooked through.
12. Step 12: While baking, mix pressed garlic with remaining 1 tablespoon olive oil. After baking, brush calzones with this garlic oil and sprinkle with grated parmesan. Let rest for 5 minutes before serving.
13. Step 13: Serve hot with extra marinara sauce on the side for dipping.

Tips & Variations

• Substitute mushrooms with your favorite variety, such as cremini or portobello, for different flavors.
• Add cooked Italian sausage or pepperoni for a meatier filling.
• Use fresh herbs like basil or oregano in the filling to enhance aroma and taste.
• Brush calzones with a little garlic butter after baking instead of olive oil for a richer finish.
• Let the filling cool completely before assembling to prevent soggy dough.

Storage

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 10-15 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it in a covered bowl. Allow it to come to room temperature and rise before shaping the calzones.

How do I know when the calzones are fully cooked?

The calzones should be golden brown on the outside and sound hollow when tapped. Baking about 18 minutes at 450°F usually ensures they are cooked through.

Cheese and Spinach Mushroom Calzones with Marinara Dipping Sauce Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

This homemade calzone recipe features a soft, flavorful dough filled with a savory mixture of sautéed onions, mushrooms, spinach, ricotta, and mozzarella cheese, all baked to golden perfection and finished with a fragrant garlic oil and parmesan garnish. Perfect for a delicious Italian-inspired meal with a crispy crust and melty cheesy filling.

• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 calzones 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup plus 3 tablespoons warm water (110° F)
• 1 tablespoon honey
• 1 3/4 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 5 tablespoons olive oil, divided use
• Sprinkle of cornmeal, for baking sheet
• 1 egg, whisked for egg wash
• 1 clove garlic, pressed (for brushing)
• Grated parmesan cheese, as garnish

For the Filling:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 ounces sliced shiitake mushrooms (or your choice of mushroom)
• 2 cups baby spinach, roughly chopped
• Pinch of salt
• Pinch of black pepper
• 2 cloves garlic, pressed
• 1/2 cup whole milk ricotta cheese
• 1 1/2 cups grated whole milk mozzarella cheese
• 1/2 cup marinara sauce, plus extra for dipping

Instructions

1. Activate the yeast: In a bowl, combine lukewarm water and honey, stirring to dissolve. Sprinkle yeast over the top and gently mix with a fork until it begins to dissolve. Set aside for 8-10 minutes until the yeast becomes foamy.
2. Make the dough: In a larger bowl, whisk together flour, salt, and Italian seasoning. Once yeast is foamy, pour it into the flour mixture along with 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms.
3. Knead and proof the dough: Turn dough onto a work surface and knead for 5-6 minutes until smooth and elastic. Coat a large clean bowl with 2 tablespoons olive oil, place the dough inside and turn to coat. Cover with plastic wrap and let dough double in size for 1 hour in a warm, draft-free place.
4. Prepare filling ingredients: While dough proofs, gather and prep ingredients for the filling to have them ready.
5. Sauté onions: Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add chopped onion and sauté for 5-7 minutes until beginning to soften.
6. Add mushrooms, spinach, and garlic: Add mushrooms, spinach, salt, and pepper. Cook for 7-8 minutes until mushrooms and spinach are cooked with no liquid remaining. Stir in pressed garlic until fragrant.
7. Combine filling: Transfer mixture to a large plate to cool to room temperature (or refrigerate briefly). Then place in a bowl with ricotta and mozzarella cheeses, mixing well. Adjust salt and pepper if needed and set aside.
8. Portion dough and proof again: Once dough has doubled, punch down and divide into 4 equal portions (~6 1/2 ounces each). Shape into balls, place on parchment-lined baking sheet, cover, and proof for 30 minutes.
9. Preheat oven and prepare baking sheet: Preheat oven to 450°F. Line a large baking sheet with parchment paper and sprinkle liberally with cornmeal to prevent sticking.
10. Shape calzones: Roll each dough ball into an 8-inch circle. Spoon about 2 tablespoons marinara sauce in the center, then add about 1/2 cup filling on top, flattening gently. Fold dough over to create a semi-circle, pressing edges together and crimping to seal. Use a little water as needed to help seal.
11. Prepare for baking: Place calzones on prepared baking sheet. Brush tops with egg wash and cut three small slits in each to allow steam to escape. Bake on middle oven rack for about 18 minutes or until golden brown and fully cooked.
12. Make garlic oil and finish calzones: While baking, mix pressed garlic clove with remaining 1 tablespoon olive oil. When calzones come out of oven, brush liberally with garlic oil and sprinkle with grated parmesan. Let them rest for 5 minutes.
13. Serve: Serve calzones hot with extra marinara sauce on the side for dipping.

Notes

• Ensure water for yeast activation is warm, about 110°F, to activate yeast without killing it.
• Use a drizzle of olive oil to prevent dough from sticking while proofing and baking.
• Crimping calzone edges well prevents filling leaks during baking.
• Cutting slits on top ensures steam escapes and calzones don’t burst.
• To speed up cooling of sautéed filling, refrigerate it briefly before adding cheeses.
• Feel free to swap shiitake mushrooms with cremini, button, or portobello mushrooms.
• Let calzones rest a few minutes before serving to avoid burns from hot filling.

Keywords: calzones, Italian recipe, homemade calzones, mushroom calzones, spinach calzones, ricotta calzones, baked calzones, vegetarian calzones