Tuscan Calzones With the Works Recipe

Name: Tuscan Calzones With the Works
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pizza dough; flour (to dust your hands); 4 tablespoons extra virgin olive oil, plus more for drizzling; 4 portobello mushroom caps, thinly sliced; 3 garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; salt; black pepper; 1 (10 ounce) package frozen chopped spinach; 1 (15 ounce) can cannellini beans, drained; 2 cups shredded provolone cheese or 2 cups mozzarella cheese; 1 (15 ounce) can pizza sauce; ¼ cup kalamata olives or ¼ cup oil-cured olives, pitted and finely chopped

Servings: persons

1 lb pizza dough
flour (to dust your hands)
4 tablespoons extra virgin olive oil, plus more for drizzling
4 portobello mushroom caps, thinly sliced
3 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
salt
black pepper
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can cannellini beans, drained
2 cups shredded provolone cheese or 2 cups mozzarella cheese
1 (15 ounce) can pizza sauce
¼ cup kalamata olives or ¼ cup oil-cured olives, pitted and finely chopped

1
Preheat a medium nonstick skillet.
2
Preheat oven to 400; cut dough into 4 equal portions.
3
Dust your hands with flour; spread the dough into 4 rounds, 8-10 inches in diameter.
4
To the hot skillet, add 2 tablespoons oil; then add the sliced mushrooms and 2/3 of the chopped garlic.
5
Cook mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt, and pepper.
6
While the mushrooms cook, microwave the frozen spinach on high for 6 minutes.
7
Place the defrosted spinach in a clean kitchen towel and wring dry.
8
Separate the spinach as you transfer it to a bowl with the drained beans.
9
Mash the beans with the spinach and remaining chopped garlic, a drizzle of oil, and salt/pepper to taste.
10
Spread half of each dough round with 1/4 of the bean mixture.
11
Top with 1/4 of the mushrooms and then about 1/2 cup of cheese.
12
Fold the dough over and seal the calzones.
13
Brush a cookie sheet with oil; arrange the calzones on the sheet; and brush the remaining oil lightly over each calzone.
14
Bake calzones until golden all over, 15 minutes.
15
Heat the pizza sauce over low heat in a small pan; stir in the chopped olives and remove it from the heat.
16
Serve the calzones with small ramekins of black-olive pizza sauce for dipping.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb pizza dough, flour (to dust your hands), 4 tablespoons extra virgin olive oil, plus more for drizzling, 4 portobello mushroom caps, thinly sliced, and more.

Yes, Tuscan Calzones With the Works falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan Calzones With the Works

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions