What’s the difference between a calzone and a stromboli?

A calzone is folded in half and sealed like a pocket, while a stromboli is rolled into a log and sliced. Calzones typically include ricotta and are served with sauce on the side, while strombolis usually has sauce inside or brushed on top.

Can I make this calzone ahead of time?

Yes, assemble it ahead, and refrigerate. Bake fresh when ready.

Why do I need to cook the mushrooms first?

Mushrooms release a lot of moisture. Cooking them first prevents a soggy calzone.

Can I use store-bought pizza dough?

Absolutely! In fact, this mushroom cheese calzone recipe uses store-bought dough.

Do I need ricotta like a traditional calzone?

No. This version skips ricotta for a more pizza-style filling.

Can I add sauce inside?

You can, but it’s best served on the side to keep the crust from getting soggy.

Can I use homemade pizza dough?

Yes, homemade dough works great and can add even more flavor.

How can I make this a vegan calzone?

Use dairy-free cheeses and skip Parmesan or use a plant-based version.

Mushroom Cheese Calzone | Charlotte Fashion Plate

Name: Mushroom Cheese Calzone
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ball pizza dough (store-bought or homemade); 16 ounces baby bella mushrooms, cleaned and sliced; 1 teaspoon olive oil (plus more for brushing dough); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes, optional; 1 small ball fresh mozzarella, sliced; 3–4 ounces fontina cheese; 1/2 cup Parmesan cheese, freshly grated; 1 cup baby arugula; Flour, for dusting

Description

This Mushroom Cheese Calzone is made with sautéed mushrooms and a blend of cheeses for a great meatless pizza option for an easy dinner, or lunch.

Ingredients

Scale

1 ball pizza dough (store-bought or homemade)
16 ounces baby bella mushrooms, cleaned and sliced
1 teaspoon olive oil (plus more for brushing dough)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
1 small ball fresh mozzarella, sliced
3–4 ounces fontina cheese
1/2 cup Parmesan cheese, freshly grated
1 cup baby arugula
Flour, for dusting

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Instructions

Clean and slice the mushrooms.
Heat the olive oil in a pan over medium heat.
Add mushrooms and season with salt, pepper, garlic powder, and crushed red pepper flakes.
Sauté until browned and all moisture has cooked out. Remove from heat.
Preheat oven to 425°F (220°C).
Dust a flat surface with flour and roll the dough into a pizza shape.
Place a piece of parchment paper under the half of the dough you will be filling.
On the parchment-lined half, layer the mozzarella in a single layer, keeping away from edges.
Add the sautéed mushrooms evenly over the cheese.
Dot the top with fontina cheese.
Add the arugula and sprinkle with Parmesan cheese.
Fold the half without parchment over the filling.
Seal the edges tightly by pressing and crimping.
Cut a few small vent holes in the top.
Brush the top with olive oil.
Transfer to a baking sheet. Bake for about 20-25 minutes, or until golden brown and bubbly.
ENJOY!

Equipment

Pizza Stone

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Caraway Sauté Pan

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9×13 Baking Sheet

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Parchment Paper Sheets

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Notes

After slicing the fresh mozzarella, lay out on paper towels to soak up any extra moisture.
Make sure mushrooms are fully cooked and dry.
Don’t overfill, or the calzone may burst open while baking.
Seal edges tightly to keep cheese from leaking.
Cut vents to allow steam to escape.
Use parchment paper for easy transfer and cleanup.
Let cool slightly before cutting to help the cheese set.
Brush with olive oil for best golden crust.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch, Dinner
Method: Easy
Cuisine: American