Spinach Mushroom Calzone With Mozzarella and Ricotta Cheese
As a kid my mom used to make me calzones and I loved them, so I attempted my version made with spinach, mushrooms, ricotta, mozzarella and fresh herbs. It can be made vegan with vegan mozzarella but I’ve yet to find a good vegan ricotta. In Italian “calza” means sock or stocking so a calzone is literally a stuffed sock. Here’s how I do It. This will make 2 large or 4 smaller calzones. You can use any filing you like, pepperoni, sausage etc.
1lb pizza dough, I buy store bought, Trader Joe’s is great
1 bunch fresh spinach
3 cloves garlic chopped fine
1 small package mushrooms chopped
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
fresh or dried Italian herbs, I used fresh basil and parsley
In a skillet add a few spoons of olive oil heat it up and add the garlic, simmer 2-3 mins then add the mushrooms and cover with lid simmer another 3 mins then add the spinach and herbs plus salt and pepper and simmer till spinach is softened, set aside. Place a sheet of parchment paper over a baking sheet. I like to sprinkle the paper with corn meal for extra crunch. Cut the dough in 2 or 4 pieces and roll into thin circles. First place ricotta on one half of the circle then the mozzarella then the spinach mushroom on top of the cheeses and fold the dough over and crimp the edges with fingers or a fork. Bake in a preheated to 400F oven for 20 mins till dough is golden. Cool slig and cut in half and enjoy.