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.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 20 mins
Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 540 kcal
🌍 Cuisine Italian

Ingredients

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

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.

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)