Spinach Mushroom and Tomato Calzone
Indulge in the comfort of a homemade Spinach Mushroom and Tomato Calzone, a delightful medley of fresh vegetables encased in golden, hand-kneaded dough. This recipe brings together the earthy flavors of sautéed mushrooms, vibrant spinach, and juicy cherry tomatoes, complemented by gooey mozzarella, nutty Parmesan, and a fragrant blend of oregano and basil. Perfect for weeknight dinners or casual gatherings, these oven-baked calzones boast a crisp exterior with a soft, cheesy filling that's bursting with Italian-inspired goodness. Serve warm with a side of marinara sauce for dipping, and enjoy a meal that's as wholesome as it is satisfying. Keywords: spinach mushroom calzone, vegetarian calzone recipe, homemade calzone, Italian dinner ideas.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet Instant yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 2 cups Fresh spinach, chopped
- 1 cup Button mushrooms, sliced
- 1 cup Cherry tomatoes, halved
- 2 cloves Garlic, minced
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add the warm water and olive oil to the flour mixture. Stir until the dough comes together.
Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise for 1 hour or until doubled in size.
While the dough is rising, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic and sliced mushrooms to the skillet. Sauté for 5-6 minutes until the mushrooms release their moisture and begin to brown.
Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for 2-3 minutes until the spinach wilts slightly. Season with the dried oregano, basil, salt, and black pepper. Remove from heat and let cool slightly.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide into 4 equal portions. Roll each portion into a circle approximately 8 inches in diameter.
Place a generous spoonful of the spinach, mushroom, and tomato mixture onto one-half of each dough circle, leaving a 1-inch border.
Top the filling with shredded mozzarella and grated Parmesan cheese.
Fold the empty side of the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork for extra security.
Transfer the calzones to the prepared baking sheet. Brush the tops with beaten egg for a golden-brown finish.
Bake in the preheated oven for 18-20 minutes or until the calzones are golden and cooked through.
Allow the calzones to cool for 5 minutes before serving. Enjoy them warm with marinara sauce for dipping!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 373 mg | 29% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
