Finely chopped mushrooms replace some of the meat in these super family-friendly calzones (made with purchased pizza dough). Kids will never notice the 'shrooms are there.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Let pizza dough sit out to reach room temperature. Meanwhile, in a large skillet, cook mushrooms in hot olive oil over medium heat until mushrooms have stopped releasing liquid, about 6 minutes. Add beef, breaking it up with a spoon. Cook until no longer pink, about 5 minutes. Season with salt and black pepper.

  • In a medium bowl, combine ricotta, spinach, Parmesan, garlic, nutmeg and crushed red pepper. Season with salt and pepper.

  • On a floured surface, divide dough into six portions; shape into balls. For each calzone, roll one ball into a 7-inch circle. Leaving a 1-inch border, spread one-sixth of the ricotta mixture on one side of the dough, leaving the other side empty. Top ricotta with one-sixth of the meat mixture, then 2 to 3 tablespoons mozzarella. Lightly brush the border with water. Fold dough over filling and crimp with a fork. Transfer calzones to two greased baking sheets.

  • In a small bowl, beat the egg with the water. Brush calzones with egg wash and pierce the top once with a knife to make a steam vent. Bake at 450° until golden, 15 to 20 minutes, rotating pans once. (Calzones should sound hollow when tapped.) Cool slightly before serving with warm marinara sauce.

*Shopping Tip

In testing, we found that Trader Joe's pizza dough is one of the best options for this recipe: It's affordable, handles easily and has a homemade flavor.

Nutrition Facts

746 calories; 26 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 104 mg cholesterol; 1308 mg sodium. 964 mg potassium; 85 g carbohydrates; 5 g fiber; 12 g sugar; 44 g protein; 0 g trans fatty acid; 1436 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 10 mg niacin equivalents; 0 mg vitamin b6; 58 mcg folate; 2 mcg vitamin b12; 379 mg calcium; 3 mg iron;