Mushroom Bacon Calzone
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
300 kcal
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Course
Main Course
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Cuisine
American
Mushroom Bacon Calzone
Description
This calzone starts by sautéing sliced button and baby bella mushrooms with garlic and shallot in butter until soft and fragrant, seasoned with salt and pepper. Bacon is precooked, chopped, and combined with shredded mozzarella and a slice of provolone cheese along with a spoonful of marinara sauce on rolled-out pizza dough squares. The dough is moistened at the edges to seal after folding over the filling, forming individual calzones.
Baked at 375°F, the calzones develop a golden crust encasing a filling with a rich combination of tender mushrooms, savory bacon bits, and melted cheeses with a hint of marinara. The addition of Parmesan on top before baking adds a slight crusty finish and salty depth. This makes a flavorful portable meal or snack with a balance of textures from crispy edges to a creamy inside.
The recipe notes that the calzones are easy to prepare and delicious, suitable for serving on their own or accompanied by extra marinara sauce for dipping to enhance the tomato flavor further.
Ingredients
- 1 tbs butter
- 10 mushroom mix of buttons and baby bella’s work best - sliced, quarter sized
- 1 clove garlic minced
- ½ shallot large, minced
- salt
- black pepper
- 1 pizza dough find with the refrigerated biscuits and crescent rolls, refrigerated, original crust
- 16 teaspoon marinara sauce Bertolli’s Riserva; plus more for dipping
- 4 Bacon strips, cooked, cut into bits
- 2 Cups mozzarella cheese shredded
- 4 lices provolone cheese
- 1 egg for egg wash, beaten
- 1 pinch kosher salt
- 2 tbs Parmesan Cheese grated
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.
Notes
- Use a mix of button and baby bella mushrooms for the best flavor and texture in the filling.
- Moisten the dough edges well to ensure the calzone seals properly and prevents filling leaks during baking.
- Serve with additional marinara sauce on the side for dipping to complement the calzone's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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