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3-cheese, mushroom & spinach calzone w/marinara

(1 rating)
Geoffry avatar
Recipe by
Geoffry Le Cher
@Geoffry
Hoover, AL

A super meal for our Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest. We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to my Recipe Book and should be added to yours as well.

(1 rating)
yield 2 serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For 3-cheese, mushroom & spinach calzone w/marinara

  • FOR CALZONE
  • 1 Tbsp
    olive oil, plus more for brushing
  • 8 oz
    sliced crimini (baby bella) mushrooms
  • 3/4 tsp
    fennel seed
  • 2 clove
    garlic, minced
  • 1/2 tsp
    dried oregano
  • 4 c
    fresh baby spinach
  • 13.8 oz
    refrigerated pizza crust dough
  • 3 Tbsp
    grated parmesan cheese, plus additional for sprinkling
  • 1 c
    fontian cheese, grated
  • 1/4 c
    whole milk ricotta
  • 1/4 tsp
    crushed red pepper flakes
  • SUN/ROASTED MARINARA
  • 6 oz
    tomato paste, italian
  • 6 1/2 oz
    sun dried tomato pesto
  • 14 1/2 oz
    fire roasted crushed tomatoes
  • 3-4 oz
    raisins
  • 1 c
    chianti
  • 1/2 tsp
    minced garlic
  • 1/2 tsp
    dried oregano
  • 3 Tbsp
    finely sliced fresh basil
  • 1 tsp
    fennel seeds
  • 1 tsp
    red pepper flakes

How To Make 3-cheese, mushroom & spinach calzone w/marinara

  • 1
    FOR THE CALZONE - 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. Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. 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. Bake calzone until puffed and brown, about 18 minutes. Brush with oil, top with additional Parmesan and serve.
  • 2
    FOR THE MARINARA - Place raisins in in bowl and soak in Chianti for at least 2 hours. Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained. Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens. Remove from heat and refrigerate for at least 4 hours. Reheat before serving.
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