- What mushrooms should I use?
- Cremini (Baby Bella) mushrooms have more flavor than white buttons, but wild mushrooms like porcini are the ultimate choice.
- Why is the filling watery?
- You didn't cook the mushrooms long enough. You must sauté them until all the liquid they release has evaporated.
Savory Mushroom Calzone
The secret to a great Mushroom Calzone (Calzone ai Funghi) is properly prepping the fungi. Mushrooms act like sponges and contain a lot of water; if added raw, they will soak the crust. Sautéing them first concentrates their umami flavor, which is perfectly rounded out by Parmesan cheese.
Ingredients
4
cups
All-Purpose Flour
1 1/4
cups
Lukewarm Water
1
packet
Active Dry Yeast
1
tsp
Sugar
2
tsp
Salt
3
tbsp
Olive Oil
10
oz
Cremini or White Button Mushrooms
8
oz
Mozzarella Cheese
2/3
cup
Tomato Sauce
1/2
cup
Grated Parmesan
1
large
Egg (for egg wash)
Shopping List (0)
Equipment Needed
- Mixing bowl
- Skillet
- Baking sheet
Allergen Information
Wheat
Milk
Egg
Instructions
1
✓
Prepare the dough: mix yeast, sugar, water, flour, salt, and 2 tbsp oil. Knead for 10 minutes, proof for 1 hour.
2
✓
Clean and slice the mushrooms. Sauté in a skillet with a little oil over high heat. Season with salt and pepper only at the end.
Tip: Add salt at the end; adding it too early draws out moisture and steams the mushrooms instead of browning them.
3
✓
Let the mushrooms cool completely.
Tip: Hot mushrooms will ruin the structure of the raw dough.
4
✓
Roll out the dough. Spread sauce, distribute mushrooms, cubed mozzarella, and parmesan.
5
✓
Seal the dough into half-moons, crimp edges. Brush with egg and vent.
6
✓
Bake at 400°F (200°C) for 20-25 minutes until crispy.
Recipe FAQ
Ingredients
- 4 cups All-Purpose Flour
- 1 1/4 cups Lukewarm Water
- 1 packet Active Dry Yeast
- 1 tsp Sugar
- 2 tsp Salt
- 3 tbsp Olive Oil
- 10 oz Cremini or White Button Mushrooms
- 8 oz Mozzarella Cheese
- 2/3 cup Tomato Sauce
- 1/2 cup Grated Parmesan
- 1 large Egg (for egg wash)