Mushroom Bacon Calzone

Name: Mushroom Bacon Calzone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 tbs butter; 10 quarter sized mushrooms; 1 clove garlic - minced; ½ large shallot - minced; salt and pepper; 1 refrigerated “original” crust pizza dough; 16 teaspoon Bertolli’s Riserva Marinara Sauce Plus more for dipping; 4 strips cooked bacon - cut into bits; 2 Cups Shredded Mozerella cheese; 4 lices Provolone cheese; 1 egg - for egg wash - beaten; 1 pinch kosher salt; 2 tbs grated Parmesan cheese

User Reviews

4.8

195 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4
Calories
300 kcal
Course
Main Course
Cuisine
American

Mushroom Bacon Calzone

Alina Barrett

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Ingredients

Servings

1 tbs butter
10 quarter sized mushrooms mix of buttons and baby bella’s work best - sliced
1 clove garlic - minced
½ large shallot - minced
salt and pepper
1 refrigerated “original” crust pizza dough find with the refrigerated biscuits and crescent rolls
16 teaspoon Bertolli’s Riserva Marinara Sauce Plus more for dipping
4 strips cooked bacon - cut into bits
2 Cups Shredded Mozerella cheese
4 lices Provolone cheese
1 egg - for egg wash - beaten
1 pinch kosher salt
2 tbs grated Parmesan cheese

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Instructions

Heat 1 tbs butter on the stovetop over medium heat in a skillet. Preheat the oven to 375. Once butter is melted, add the mushrooms, garlic and shallot to the pan. Cook until the mushrooms soften and the garlic and shallot are translucent and fragrant. Add salt and pepper to taste. Remove from the heat.
Open the can of pizza crust and unroll the crust so that the long side of the crust is facing you. Cut in half from top to bottom and again in half from side to side. Place a small amount of flour on a cutting board and roll the crust slightly to stretch the dough to a full 6x8 piece. (It will want to return to about 5x7 and that is ok). Lay out each of the pieces of pizza crust and apply 4 teaspoon of Bertolli Marinara to each one followed by ¼ of the bacon pieces, ¼ of the mushroom/garlic/shallot mix, ¼ of the mozzarella and one slice of provolone.
Using a pastry brush or finger tips, wet the edges of the calzone with water so that the dough will stick together well when folded. Gently fold the top half over the bottom half and using a fork, press the edges together well. Once pressed, roll the edges and pinch well.
Brush the top of the calzone with the beaten egg, sprinkle with kosher salt and a pinch of grated parmesan. Using a sharp knife, cut three vent holes in the top of each calzone. Gently place the calzone onto the prepared baking sheet and place in the oven, center rack on 375. Bake for 20 minutes and check. The calzone is done when the pastry is nicely browned and slightly crisp. Remove from oven, cool for 5 minutes and then serve immediately with Bertolli’s Riserva Marinara for dipping.