Spinach Mushroom Feta Calzones

I’m an Italian food gal at heart. Even though I don’t allow myself to enjoy it often, I love anything and everything Italian from stromboli to pasta to gelato, the latter being my favorite.

I miss Venice. I still have dreams of their stracciatella gelato. In fact, when we were in Baltimore, we went to a gelato place and tried their version.

One word. Disappointment.

Today’s calzone recipe is stuffed with mushrooms and spinach. I don’t know what it is about that combo but I love anything with mushrooms, spinach, and garlic. And in this case, it’s in calzone form, served with a generous helping of pasta sauce.

Viva l’Italia!

*Tomato/pasta sauce 

Prepare dough according to pizza dough directions. Once dough is allowed to rise, divide out into 4 equal balls/portions. Cover and rest for 15 minutes. 

In the meantime, sauté minced garlic with olive oil on med-high for 2 minutes. Add in mushrooms and sauté for 5 minutes. Add spinach and salt and stir until spinach wilts. Remove from heat. 

Add ricotta and feta to spinach-mushroom mixture and mix well. 

Roll out each ball of dough into a circle. Spread spinach-cheese mixture on to the center of each portion, leaving about a 1″ edge without filling (so dough can seal). Fold in half and pinch edges to seal. Place on well-oiled baking sheet at least 1″ apart. 

Bake at 375F for 30 minutes. 

*Serve with tomato sauce.