Mushroom & Ricotta Calzones with Thyme & Spicy Marinara Sauce

Mushroom & Ricotta Calzones

with Thyme & Spicy Marinara Sauce

40 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Calzones—essentially, folded-over pizzas—are known for their cheesy fillings and incredible, flaky crunch. In this delicious spin on the dish, we’re filling calzones with mild, button-topped cremini and ruffled, woodsy maitake mushrooms. We’re also using two types of cheese: ricotta for silky texture and Parmesan for a sharp kick. On the side, we’re serving a classic marinara sauce, infused with thyme and red pepper flakes. Feel free to spoon it over the calzones, or to use it as a tasty dip.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
fresh
ingredients
Mushroom & Ricotta Calzones with Thyme & Spicy Marinara Sauce
Title
  • 1 lb Plain Pizza Dough
  • 1 15-Ounce Can Crushed Tomatoes
  • 6 oz Cremini Mushrooms
  • 3 oz Maitake Mushrooms
  • 4 cloves Garlic
  • 1 bunch Thyme
  • 1 Tbsp Semolina Flour
  • ¼ cup Part-Skim Ricotta Cheese
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Thinly slice the cremini mushrooms. Using your hands, break the maitake mushrooms into large pieces. Pick the thyme leaves off the stems; discard the stems.

Cook the mushrooms:
2 Cook the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and maitake mushrooms and cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Add half the garlic and half the thyme; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Transfer to a large bowl. Wipe out the pan.

Make the filling:
3 Make the filling:

Add the ricotta cheese, Parmesan cheese and ⅓ of the crushed tomatoes to the bowl of cooked mushrooms. Stir to thoroughly combine and season with salt and pepper to taste.

Assemble the calzones:
4 Assemble the calzones:

Sprinkle a big pinch of the semolina flour onto a clean, dry work surface. Divide the pizza dough into 3 equal pieces. Using your hands or a rolling pin, stretch out or roll the pieces of dough into ¼-inch-thick rounds. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones.

Bake the calzones:
5 Bake the calzones:

Sprinkle a large sheet pan with the remaining semolina flour. Place the calzones onto the floured sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned. Let stand for at least 5 minutes before serving.

Make the marinara sauce & serve your dish:
6 Make the marinara sauce & serve your dish:

While the calzones bake, in the pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and thyme and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the remaining crushed tomatoes; season with salt to taste. Cook, stirring occasionally, 2 to 4 minutes, or until warmed through. Remove from heat. Cut the baked calzones in half. Serve with the marinara sauce on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the pizza dough from the refrigerator to bring to room temperature. Peel and mince the garlic. Thinly slice the cremini mushrooms. Using your hands, break the maitake mushrooms into large pieces. Pick the thyme leaves off the stems; discard the stems.

2 Cook the mushrooms:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and maitake mushrooms and cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Add half the garlic and half the thyme; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant. Transfer to a large bowl. Wipe out the pan.

Cook the mushrooms:
Make the filling:
3 Make the filling:

Add the ricotta cheese, Parmesan cheese and ⅓ of the crushed tomatoes to the bowl of cooked mushrooms. Stir to thoroughly combine and season with salt and pepper to taste.

4 Assemble the calzones:

Sprinkle a big pinch of the semolina flour onto a clean, dry work surface. Divide the pizza dough into 3 equal pieces. Using your hands or a rolling pin, stretch out or roll the pieces of dough into ¼-inch-thick rounds. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using your fingers or a fork, press or crimp the edges of the dough to seal the calzones.

Assemble the calzones:
Bake the calzones:
5 Bake the calzones:

Sprinkle a large sheet pan with the remaining semolina flour. Place the calzones onto the floured sheet pan; lightly brush or drizzle the tops with olive oil. Bake 16 to 18 minutes, or until browned. Let stand for at least 5 minutes before serving.

6 Make the marinara sauce & serve your dish:

While the calzones bake, in the pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic and thyme and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the remaining crushed tomatoes; season with salt to taste. Cook, stirring occasionally, 2 to 4 minutes, or until warmed through. Remove from heat. Cut the baked calzones in half. Serve with the marinara sauce on the side. Enjoy!

Make the marinara sauce & serve your dish:
Browse Steps
1 of 6