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Mushroom & Collard Green Calzones
with Fresh Mozzarella & Tomato Dipping Sauce
40 MIN
3 Servings
From the Test Kitchen
It’s Italian night, chefs! We’re filling these delicious vegetarian calzones with sautéed mushrooms and hearty collard greens—a wonderfully versatile leafy vegetable. For plenty of rich, savory flavor and satisfyingly creamy texture, we’re also using three kinds of cheese: fresh mozzarella, ricotta and Parmesan. All these golden-crusted calzones need on the side is a simple, lightly spiced tomato sauce for dipping.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
- 1 lb Plain Pizza Dough
- 1 15-Ounce Can Crushed Tomatoes
- 4 oz Fresh Mozzarella Cheese
- ½ cup Part-Skim Ricotta Cheese
- 4 oz White Button Mushrooms
-
3 cloves Garlic
- ½ bunch Collard Greens
-
2 Tbsps Semolina Flour
- ¼ cup Grated Parmesan Cheese
-
2 tsps Calzone Spice Blend (Aleppo Pepper & Italian Seasoning)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Thinly slice the mushrooms. Remove and discard the collard green stems; finely chop the leaves. Peel and mince the garlic. Tear the mozzarella cheese into small pieces.
2
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted. Transfer to a large bowl.
3
Make the tomato sauce:
While the vegetables cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and simmer, stirring occasionally, 3 to 5 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
4
Make the filling:
To the bowl of cooked vegetables, add the ricotta cheese, Parmesan cheese, mozzarella cheese and ⅓ of the tomato sauce. Stir to thoroughly combine; season with salt and pepper to taste.
5
Assemble the calzones:
Sprinkle a big pinch of the flour onto a clean, dry work surface. Divide the dough into 3 equal-sized portions. Using your hands, gently stretch the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling between the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal the calzones.
6
Bake the calzones & plate your dish:
Sprinkle the remaining flour onto a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Divide 2 of the baked calzones between 2 dishes (you will have an extra calzone). Serve with the remaining tomato sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator to bring to room temperature. Thinly slice the mushrooms. Remove and discard the collard green stems; finely chop the leaves. Peel and mince the garlic. Tear the mozzarella cheese into small pieces.
2
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the collard greens; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the collard greens have wilted. Transfer to a large bowl.
3
Make the tomato sauce:
While the vegetables cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the spice blend and cook, stirring frequently, 30 seconds to 1 minute, or until toasted and fragrant. Add the crushed tomatoes and simmer, stirring occasionally, 3 to 5 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.
4
Make the filling:
To the bowl of cooked vegetables, add the ricotta cheese, Parmesan cheese, mozzarella cheese and ⅓ of the tomato sauce. Stir to thoroughly combine; season with salt and pepper to taste.
5
Assemble the calzones:
Sprinkle a big pinch of the flour onto a clean, dry work surface. Divide the dough into 3 equal-sized portions. Using your hands, gently stretch the portions into ¼-inch-thick rounds. (If the dough is resistant, let rest for 5 minutes.) Divide the filling between the centers of the rounds; fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal the calzones.
6
Bake the calzones & plate your dish:
Sprinkle the remaining flour onto a sheet pan. Carefully transfer the calzones to the prepared sheet pan; drizzle or brush the tops with olive oil. Bake 16 to 18 minutes, or until golden brown. Remove from the oven and let stand for at least 2 minutes. Divide 2 of the baked calzones between 2 dishes (you will have an extra calzone). Serve with the remaining tomato sauce on the side. Enjoy!
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