Imagine biting into a golden, crispy pocket of pure deliciousness that oozes with three different cheeses and bursts with savory mushrooms and tender spinach. This Three Cheese Mushroom and Spinach Calzone isn't just a meal—it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Whether you're a busy home cook or a weekend kitchen warrior, this recipe promises to elevate your Italian cuisine game and impress everyone at the table.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pizza dough
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and place a pizza stone or large baking sheet in the oven to heat up.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and become golden brown.
- Add fresh spinach to the skillet and cook for 1-2 minutes until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Mix well.
- Roll out the pizza dough on a lightly floured surface into a large circle, approximately 14 inches in diameter.
- Spread the cheese mixture on one half of the dough, leaving a 1-inch border around the edge.
- Top the cheese mixture with the sautéed mushrooms and spinach.
- Sprinkle the remaining mozzarella and Parmesan cheese over the vegetables.
- Fold the empty half of the dough over the filled side, creating a half-moon shape.
- Crimp and seal the edges of the calzone by pressing with a fork to prevent filling from leaking.
- Brush the top of the calzone with olive oil and make 2-3 small slits to allow steam to escape.
- Carefully transfer the calzone to the preheated pizza stone or baking sheet.
- Bake for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before slicing and serving.
Tips
- Ensure your pizza stone or baking sheet is preheated to guarantee a crispy, well-cooked crust.
- Don't overstuff your calzone—leave enough room to seal the edges properly.
- Use a fork to create a tight seal around the edges to prevent cheese and filling from leaking.
- Make small steam vents on top to prevent the calzone from becoming soggy.
- Let the calzone rest for 5 minutes after baking to allow the cheese to set and make cutting easier.
- For extra flavor, brush the top with garlic-infused olive oil before baking.
- If you're short on time, you can use store-bought pizza dough to speed up preparation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 22g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
