My husband man loves calzone and he cannot lie. Throughout our entire Italian honeymoon days across the beautiful Amalfi, all he was looking for was THAT calzone which takes you straight to Calzone heaven. Now, that got me to re-thinking about my wife duties 😛 I had some pizza dough hanging in the freezer and some yummy cheese that I purchased at the Sunday farmer’s marché at Bastille and voilà a new cheese oozing – yummy calzone was born. I threw in some mushroom corn and spinach to balance out the cheese.
Btw, although he loved it like a very Frenchman he thought I could have used a bit more of the cheese.
Here is my Parmesan, ricotta, and gruyere cheese Calzone with mushroom, spinach and corn!
1 cup chopped button mushrooms
2 tbsp fennel seeds + 2 chopped garlic cloves
1/2 teaspoon dried oregano + 4 cups baby spinach
Fresh/Frozen pizza dough + all purpose flour for dusting
5 tbsp grated Parmesan + 1 1/2 cups grated gruyere cheese
1/2 cup ricotta
1/2 cayenne chilli flakes
- Preheat oven to 200°C.
- Heat 1 tbsp olive oil in a pan. Once the pan is hot add mushrooms and fennel seeds; sauté for 5mins until mushrooms are brown, add garlic and oregano; stir 1 minute.
- Add baby spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
- Line a baking sheet with parchment paper. Sprinkle paper with flour. Roll out the dough. Sprinkle 3 tablespoons Parmesan and top with gruyere, then mushroom and spinach mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and remaining gruyere over mushrooms.
- Add the ricotta cheese and the chilli flakes.
- Fold the calzone and crimp edges tightly to seal. Brush with some olive oil.
- Bake calzone until golden brown and puffed for about 15-17 minutes.Serve hot with some fresh cherry tomatoes.