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Cheese and Spinach Mushroom Calzones with Marinara Dipping Sauce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://annakocht.com/cheese-and-spinach-mushroom-calzones-with-marinara-dipping-sauce-recipe/