A classic recipe! This three-cheese calzone with mushrooms and spinach comes together in under an hour, which means you're having it for dinner tonight.
Recipe information
Total Time
48 minutes
Yield
4 servings
Ingredients
1
1
3
2
1
4
1
5
1
1
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Step 2
Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15x10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Step 3
Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.