Harvest Fresh Spinach and Mushroom Calzone

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Servings 4

Prep. Time 10 mins

Cooking Time 40 mins


    2 Harvest Fresh Gourmet Garlic cloves, pressed
    4 cups (packed)Harvest Fresh Spinach
    1 tbsp olive oil plus additional for brushing
    18-ounce package sliced crimini mushrooms
    3/4 tsp fennel seeds
    1/2 tsp dried oregano
    All purpose flour (for sprinkling)
    1lb fresh pizza dough
    ¼ cup pizza sauce
    5 tbsp grated Parmesan cheese, divided
    1- 1/2 cups grated Fontina cheese, divided
    1/4 cup whole-milk ricotta cheese
    1/4 teaspoon dried crushed red pepper

    Preheat oven to 425°F. Heat 1 tbsp 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 Harvest Fresh Gourmet garlic and oregano; stir 1 minute. Add Harvest Fresh 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 3 tbsp Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tbsp Parmesan and 3/4 cup Fontina over mushrooms. 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.

    Brush lightly all over with pizza sauce

    Bake calzone until puffed and brown, about 18 - 22 minutes. Brush with oil and serve.