3-Cheese, Mushroom & Spinach Calzone w/Marinara

By Geoffry Le Cher
@Geoffry

A super meal for our Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest.

We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to my Recipe Book and should be added to yours as well.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

Prep:

45 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 Tbsp: olive oil, plus more for brushing
8 oz: sliced crimini (baby bella) mushrooms
3/4 tsp: fennel seed
2 clove: garlic, minced
1/2 tsp: dried oregano
4 c: fresh baby spinach
13.8 oz: refrigerated pizza crust dough
3 Tbsp: grated parmesan cheese, plus additional for sprinkling
1 c: fontian cheese, grated
1/4 c: whole milk ricotta
1/4 tsp: crushed red pepper flakes
6 oz: tomato paste, italian
6 1/2 oz: sun dried tomato pesto
14 1/2 oz: fire roasted crushed tomatoes
3-4 oz: raisins
1 c: chianti
1/2 tsp: minced garlic
1/2 tsp: dried oregano
3 Tbsp: finely sliced fresh basil
1 tsp: fennel seeds
1 tsp: red pepper flakes

How to Make 3-Cheese, Mushroom & Spinach Calzone w/Marinara

Step-by-Step

1FOR THE CALZONE - 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 Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. 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, top with additional Parmesan and serve.
2FOR THE MARINARA - Place raisins in in bowl and soak in Chianti for at least 2 hours.
Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained.
Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens.
Remove from heat and refrigerate for at least 4 hours. Reheat before serving.