Mushroom, Spinach and Kale Calzones

Mushroom, spinach and kale calzones

What do you get when you combine gooey cheese, some of my favorite veggies and then pack it all inside homemade pizza dough?  An easy and delicious dinner idea, that’s what.  I mean, what’s not to love?  Or at least that’s how I feel about these calzones.  I burned my tongue trying to eat one a little too fast.  I tend to be impatient and don’t want to wait to let things cool down before giving them a try.  You would think I would learn over time, but that definitely hasn’t happened yet.

Mushroom, spinach and kale calzones

So let’s get back to the recipe.  I love making homemade pizza but rarely make calzones.  Which is a shame because I think I may like them even better than regular pizza – but the jury is still out on that, so don’t hold me to that statement.

These calzones are filled with both ricotta and mozzarella cheese, which pairs nicely with the mushrooms, spinach and kale.  Serve them with warm marinara sauce and you have a filling, comforting meal, which is especially nice during these cold winter days.

Mushroom, Spinach and Kale Calzones
Yield: serves 2 to 4
  • 1 ball pizza dough
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 1 cup chopped spinach
  • 1 cup chopped kale
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 8 ounces ricotta
  • ½ cup shredded mozzarella cheese
  • warm marinara sauce, for serving
  1. Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.
  2. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.
  3. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.
  4. In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).
  5. Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges. Brush the tops of the calzones lightly with olive oil.
  6. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone. Bake until the calzones are golden brown, about 12-15 minutes. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).

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  1. says

    These look to die for. I’ve had calzones before, but most of them are so thick and doughy. Yours dough looks much thinner, which I like. I love all the filling ingredients, too! I’m going to have to give these a try!

  2. says

    I dont think I ever had a calzone before, the filling they usually have for calzones in pizzerias always sound a bit boring so I never order them. Yours do look great.
    I have quite a similar filling ready to make into calzones later today, though. Your calzones do look great, I can’t wait until mine are baked and ready to eat.

  3. says

    I’m seriously, seriously craving this so badly right now, even though I just finished breakfast. I think I might like calzones better than pizza too, but I can’t even remember the last time I had one. I never thought of making them myself. And I love the vegetables you packed into these, combined with all of that gooey cheese. I need to make these!

  4. Amy says

    Made these last night and they were a hit! Even my finicky hubby liked them. I love that you “snuck” kale in here, and it works very well. Today I’m going to try your PB granola. Thanks for all the inspiration, Ashley, and keep up the great work!!

    • Ashley @ Cookie Monster Cooking says

      Yay, this makes me so happy to hear : ) haha I’ve gotten pretty good at sneaking kale into various dishes

  5. says

    These are so much better than pizza because they hold so much more of the good stuff and your calzones look amazingly filled with good stuff! It is not possible for me to have “enough” mushrooms” :) I can’t wait to give this a try!

  6. Amy says

    Thanks for the great idea, Ashley! I have some pizza dough in the fridge, just begging to become a calzone. Will give it a try this weekend.

  7. says

    Ashley – I can’t believe I never thought to do this. I make pizza dough at least once every couple of weeks! Tasty idea for filling too!

    • Ashley @ Cookie Monster Cooking says

      I usually don’t think to make calzones ever either : ) I always just make pizza when I make a batch of dough!

    • Ashley @ Cookie Monster Cooking says

      Thanks Aimee! I’m lucky I don’t have that problem with my husband – he’ll eat just about anything : )

  8. says

    you know you’re totally right: i think everyone forgets about calzones. Pizza always pushes them off to the sidelines, but it’s calzones like THESE that remind us they are totally worth our time and effort. :) Love all the veggies stuffed into this too!

    • Ashley @ Cookie Monster Cooking says

      Thanks Katie! I haven’t found one yet that I really like. My sister has to eat gluten-free so I’ve been trying out various versions – none have ever been quite right for me either…

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