Three-Cheese Mushroom and Spinach Calzone

Delicious.

• eguettler

• Minneapolis

• 6/26/2017

I've made this 5 or 6 times now, and it never fails to please. This is one of the few recipes I follow to a tee, because there's no need to modify anything. The fennel seeds and good Fontina cheese make this dish. It consistently turns out great. My wife and I pair it with a garden salad, and we stretch it into two meals. This recipe will definitely remain in my repertoire.

• Anonymous

• Scottsdale, AZ

• 8/1/2016

This is delicious and easy! The addition of the fennel seeds really makes this one of my favorite recipes. I've made it 4 or 5 times and I don't change a thing.

• Leslie_R

• Pittsburgh, PA

• 5/27/2014

i really like the way in which this recipe looks i eaten it before with my children all of us enjoyed this we could have a family group gathering again and cook this recipe again soon that is one tasty recipe you should test it i guarantee you whatever you will require to this its very tasty

• sarah12jones212212312

• classifieds liverpool

• 2/3/2014

Hello Cook from Gainesville! Can you share your recipe for homemade ricotta

• analisette

• 9/24/2013

This was very good! Like other reviewers, I made several smaller size calzones rather than one big one. I definitely think the idea to strain the mushrooms and spinach is a good idea. I did not squeeze it, but just drained it in a colander and it still had a bit too much liquid. Next time I would try to remove more of the liquid. I used homemade ricotta (I know, obnoxious of me to say that but if you haven't had/made homemade ricotta, it is so easy and so worth it! 😊) and overall, this was just a great dinner. I highly recommend it.

• Anonymous

• Gainesville

• 2/1/2013

Fantastic. Easy to customize and personalize. The Fontina is the key, I believe. WOW.

• thwheaton

• Los Altos, CA

• 6/9/2012

Here are my tips: 1) Strain the mushroom and spinach mix to drain out excess water and prevent the calzone from being soggy. 2) Instead of just pressing the garlic, mince the garlic so someone doesn't bite into one of the 2 garlic cloves and to add a stronger garlic flavor. 3) Spread some cornmeal on the parchment paper under the calzone. 4) Add some cooked spicy Italian sausage. 5) For me, there was no need to leave an inch border to seal the calzone. Next time, I'm going to fill it to the max and leave half an inch around the border for sealing. 6) Instead of making 1 massive calzone, I'm going to make 4 smaller ones next time. 7) Prepare a marinara sauce on the side.

• angkamp

• dallas, tx

• 6/5/2012

Fantastic. I used the cheap Pillsbury dough and they still turned out great. I would chop the spinach next time, and I did add 1/2 pound of browned italian sausage. I think the Fontina really made it special. I did have to adjust the heat; at 425 the bottoms burned. 375 for 15 minutes worked for me better.

• thwheaton

• Los Altos, CA

• 4/24/2012

真的太棒了!我一定会再次使它。我切out the ricotta, added a clove of garlic, scaled back on the fontina just a bit, and threw in some bell pepper that I'd chopped small-ish and sauteed for a minute. I don't like my spianch ultra-wilted, so I wilted half, tossed the hot mix with the remaining half, and let it warm up together while I pulled the dough. I made one big calzone, but next time I'm going to stretch the dough then cut it to make 4 small ones (can't stretch dough quarters in a timely manner). A bit of sauteed shallot wouldn't hurt, either.

• camille867

• San Luis Obispo, CA

• 5/13/2011

Yummy & versatile recipe. Whole family loved it!

• littlebluesara

• ohio

• 5/6/2011

This was deeeeeelicious. Made half with hot italian sausage and the other half with mushrooms. The sausage added a lot of flavor. Since we live in new york, we bought the pizza dough from a local pizzeria and made the recipe even more amazing! Will make again.

• navimia

• New York, NY

• 3/16/2011

This was really good for a weeknight meal. I used dough from Whole foods which was excellent and made four individual calzones. I don't see why you have to layer it though. May be easier if you just throw everything together. Will make again.

• DCrimmins

• Folsom

• 1/24/2011

First time making pizza of any kind--what fun!! I made 2 medium sized calzones and each were big enough to serve 2. While baking, they leaked liquid and cheese from the bottom. I had sealed the edges perfectly but maybe I rolled the bottoms out too thin? But when I served them, they looked perfect! I used part-skim mozarella instead of fontina. Totally needs red sauce for flavor.

• lisabee

• 1/20/2011

Left out the ricotta (didn't have any in the house) and it was fine! Used fresh mozarella (sliced it) instead of the fontina and it was still delicious!

• joanna21

• Meridian, ID

• 1/5/2011