Mushroom Goats Cheese Calzone Recipes

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THREE-CHEESE MUSHROOM AND SPINACH CALZONE



Three-Cheese Mushroom and Spinach Calzone image

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Bake     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Parmesan     Ricotta     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4-main course servings

Number Of Ingredients 12

1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons 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

Steps:

  • Preheat oven to 425°F. Heat 1 tablespoon 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 garlic and oregano; stir 1 minute. Add 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 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons 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.
  • Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

MUSHROOM & GOAT'S CHEESE CALZONE



Mushroom & goat's cheese calzone image

A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 9

220g pack pizza base mix
2 tsp olive oil
250g mixed mushrooms , such as chestnut, Portobello, porcini or shiitake
1 fat garlic clove , crushed
pinch chilli flakes
1 tsp rosemary leaves, finely chopped
1 tbsp half-fat crème fraîche
100g goat's cheese
rocket , to serve

Steps:

  • Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.
  • Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat's cheese. Fold over and press to seal.
  • Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.21 milligram of sodium

GOAT CHEESE CALZONE



Goat Cheese Calzone image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

1 envelope active dry yeast
1/2 teaspoon sugar
1 1/3 cups warm water
1 teaspoon salt
6 tablespoons olive oil
1 teaspoon coarsely ground black pepper
4 cups flour (approximately)
1 large sweet red pepper, seeded, cored and sliced thin
1 cup sliced onion
2 cloves garlic, minced
6 ripe plum tomatoes, sliced thin
2 ounces prosciutto, chopped
8 ounces herbed goat cheese
4 ounces shredded fresh mozzarella

Steps:

  • Combine the yeast, sugar and one-third cup of water in a large bowl. Set aside about five minutes, until the mixture becomes frothy. Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper. Add the flour a cup at a time until the dough can be gathered into a ball.
  • Knead the dough on a work surface dusted with flour, about six minutes, adding more flour as necessary to keep the dough from sticking. Place the dough in an oiled bowl, turn to oil all sides, cover tightly with a cloth or piece of paper towel and set aside to rise until doubled, about one hour.
  • Meanwhile, heat half the remaining oil in a skillet. Add the red pepper and onion and saute until barely beginning to brown. Stir in the garlic, saute a few seconds longer, then remove from the heat.
  • When the dough has doubled, punch it down and divide it into four equal portions. Roll each into a circle about 12 inches in diameter.
  • Preheat oven to 450 degrees. Oil a large baking sheet.
  • Lightly brush the dough circles, to within an inch of the edges, with the remaining oil. Scatter the sauteed vegetables over half of each dough circle. Arrange the tomato slices on the vegetables, then spinkle with the prosciutto. Crumble the goat cheese on top, then add the mozzarella.
  • Fold each dough circle in half, brush the edges with warm water and pinch them tightly closed. Cut one or two slashes in the top to make steam vents.
  • Place on the baking sheet, place in the oven and bake until puffed and lightly browned, about 25 minutes.
  • Allow the calzones to cool briefly, then serve.

Nutrition Facts : @context http, Calories 941, UnsaturatedFat 23 grams, Carbohydrate 105 grams, Fat 41 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 5 grams

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