Recipe: Homemade Mushroom Calzones

If you are keeping up with my recipe blog posts you will know that some of my favorite foods in the world are cheese, mushrooms and potatoes so here is yet another recipe which incorporated two of those fab. ingredients. 

When I was 12-13 there was a pizza shop in my area which stood out from all the rest for making some of the best mushroom calzones. I would save up my babysitting money and treat myself to one every so often and whenever we ordered as a family you better believe that is what I would order. A year or so later they changed owners and with that their calzone recipe as well to one that just didn't compare! What a disappointment for me!

But I never forgot what those calzones tasted like and I've tried my best to recreate it. I held onto the knowledge of 3 ingredients that were most definitely in those original calzones- sliced mushrooms, cream cheese and mozzarella cheese. So I tried a few times and failed miserably :). Finally after many tries I have come up with something that tastes almost exactly like those much desired calzones from the pizza shop when I was a teenager.

Calzones are usually made with a basic pizza dough recipe but then rolled into a square and folded over with the desired fillings inside. I recently perfected my pizza recipe to how I like it and I will be posting that recipe eventually here on the blog. I decided that I would try once again to prepare those yummy calzones with my new pizza dough recipe on hand.

This recipe is hardly time consuming or difficult in preparation. Don't get scared off by having to prepare your own pizza dough- it should be pretty simple and the only time consuming part is letting it rise for an hour or so. It will be so much better then any store bought frozen dough and if you make a couple of extra batches you can freeze some for another time. 

The only thing I had trouble with was sealing the dough in a pretty looking way. I was afraid of how it would look once it was out of the oven because of that but hey not too shabby. I will definitely be perfecting that for next time now that I know a few tricks from preparing it this time.

Without further ado, here is the recipe. It was seriously amazing! Don't forget that you can fill these calzones with whatever vegetables and cheeses you like to customize it to the way you want it. Enjoy!

Homemade Mushroom Calzones:
This recipe can make 4-6 decent sized calzones


1/2 a Tablespoon of Dry Active Yeast
1 Cup of Warm Water
2 Cups of White All Purpose Flour
2 Tablespoons Olive Oil
2 Tablespoons Sugar
1 Teaspoon Salt


Carton of already Sliced White Mushrooms
A little salt and pepper to taste
Olive oil to fry
1 Tsp Fresh Garlic Chopped (polander jarred)
Block of Cream Cheese
2 Cups Mozzarella Cheese 
Parmesan Cheese


1. Start by preparing the dough. Take the yeast and put it in a bowl with 1 cup of warm water. Swirl it around with your fingers to activate it. Then add the 2 tablespoons of  sugar and 2 tablespoons of olive oil to that same bowl mixing it all to combine. Let it sit for about 10-20 minutes to the side until it fluffs up and rises a little which means it is ready to use.

2. The next step is to take 2 cups of flour and put it in a large mixing bowl. Pour the mixture of yeast in with the flour and combine with a spoon or your fingers until it becomes a dough. If it is a little too sticky add some flour and if it seems way too dry at some water. 

3. Kneed the dough with your fingers a little on a flat floured surface and  take a little oil or cooking spray and spread it evenly over the mixing bowl. Then place the dough in the center of the greased bowl and cover it with a little plastic wrap. Let it sit to the side in room temperature for about 1 hour or so or until it has doubled it's size.

4. Now you are ready to prepare your filling. Take the sliced mushrooms and clean them thoroughly before placing them in a saute' pan with some olive oil, salt and pepper and 1 teaspoon of fresh crushed garlic (already chopped in the jar is my favorite). Allow it to fry a little until it's cooked through but not yet browned. 

5. Next remove the risen dough from the mixing bowl and divide it in as many pieces as you would like- each one for a calzone. I divided it in two and it made two very massive ones. Keep in mind that they do rise even more when they are baking in the oven.

6. Spread the dough out in a large square shape with your fingers or a rolling pin. If it separates a little or is too sticky then roll it back into a ball with some flour since it may be the reason that is happening. Do all of this on a floured surface to keep it from sticking since it will need to be lifted later.

7. Spread some cream cheese- (about 3 tablespoons per calzone) over the center of the dough with the flat side of a knife carefully.

8. Take about 3-4 spoon fulls of the previously prepared mushroom mixture and lay that on top of the cream cheese.

9. Top the mushroom mixture with a handful of mozzarella cheese and a sprinkle a little bit of Parmesan cheese over everything.

10. Pull one side over the other very carefully enclosing the mushroom mixture into a round pouch. Push it down with your fingers all around to make sure it is sealed tight.  

11. Take some of the olive oil left over from frying the mushrooms or some from the bottle and brush it over the top of the calzone evenly to create that golden finish once it's baked.

12. Grease a 9x13 pan and lay the calzones out in the bottom spacing them evenly so that they don't get stuck together as they bake.

13. Preheat the oven to 400 and bake them for 15-20 minutes or until they seem golden and baked through.

14. Serve warm

I hope this will be an easy recipe for you to follow and that you can enjoy my childhood favorite!

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