Spinach and Mushroom Calzones with Marinara Sauce
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Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 3 ouncesbaby spinach
- 1/4 ouncebasil
- 6 ouncescremini mushrooms
- 1 clovegarlic
- 1yellow onion
- 1/4 teaspooncrushed red pepper
- 1/4 cupricotta cheese
- 2 tablespoonsflour
- 2 ouncesshredded Fontina cheese
- 2 ouncesshredded mozzarella cheese
- 114-ounce can chopped tomatoes
- 1parchment paper
- 1/2 teaspoondried oregano
- 1/2 teaspoondried basil
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 12" large pan
- rolling pin (optional)
Preheat oven to 425°F and let pizza dough soften at room temperature (the longer you let it soften, the easier it’ll be to roll out—we recommend at least 15 minutes). Rinse spinach and roughly chop. Rinse basil and roughly chop leaves, discarding stems. Wipe mushrooms clean with a damp paper towel and thinly slice. Mince garlic. Peel onion, halve, and thinly slice. Line a baking sheet with parchment paper and set aside.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add mushrooms and onion. Season with ¼ teaspoon salt and black pepper as desired. Sauté, stirring, until softened, 5 minutes. Stir in spice mix, crushed red pepper (skip or use half for less heat), and half of garlic and sauté until fragrant, 1-2 minutes. Add spinach and stir to wilt. Remove pan from heat and stir in ricotta.
Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Divide dough into 2 equal pieces. Roll or stretch doughs into circular shapes, rotating frequently and working from center to edges, until ⅛-inch thick. Transfer to prepared baking sheet. Divide filling between doughs and sprinkle over Fontina and mozzarella. Fold doughs over filling. Pinch edges together to seal.
Cut a 1-inch slit on top of each calzone for steam to escape, then brush each with ½ tablespoon olive oil. Bake calzones until golden brown and crisp, 20-25 minutes.
Make Marinara Sauce
While calzones bake, wipe pan from vegetables clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add remaining garlic and sauté, stirring, until fragrant, 1-2 minutes. Stir in tomatoes and their juices. Season with ¼ teaspoon salt and black pepper as desired. Bring to a boil over high heat, then reduce heat to medium and simmer until flavors are melded, 6-8 minutes. Remove pan from heat and stir in basil.
Use any remaining downtime while calzones bake to set the table, or pour yourself a glass of something special. Once calzones have finished baking, transfer to serving plates and serve spinach and mushroom calzones with marinara sauce for dipping. Dig in—utensils optional!