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Spinach and Mushroom Calzones

Spinach and Mushroom Calzones with Marinara Sauce

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With all the flavors of pizza and twice the filling, we’re suckers for calzones. In this repeat favorite, we’re blending sautéed cremini mushrooms, onion, and baby spinach with gooey Fontina, mozzarella, and ricotta. Encased in pizza dough and baked until golden and melty, these pizza parlor classics are served with a homemade, basil-infused marinara sauce for dipping.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 850
  • Protein 32g
  • Total Carb 95g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • ricotta cheese
    • 1/4 cup
    • ricotta cheese
  • yellow onion
    • 1
    • yellow onion
  • dried basil
    • 1/2 teaspoon
    • dried basil
  • flour
    • 2 tablespoons
    • flour
  • baby spinach
    • 3 ounces
    • baby spinach
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • pizza dough
    • 12 ounces
    • pizza dough
  • parchment paper
    • 1
    • parchment paper
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • basil
    • 1/4 ounce
    • basil
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • garlic
    • 1 clove
    • garlic
  • 14-ounce can chopped tomatoes
    • 1
    • 14-ounce can chopped tomatoes

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • baking sheet
  • 12" large pan
  • rolling pin (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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.

  2. Make Filling

    Make Filling

    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.

  3. Assemble Calzones

    Assemble Calzones

    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. 

  4. Bake Calzones

    Bake Calzones

    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. 

  5. Make Marinara Sauce

    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

  6. Plate Calzones

    Plate Calzones

    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!   

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