Creamy Mushroom and Onion Calzone
Calzone is one of the most well-known stuffed pizzas in Italian cuisine, prepared with a variety of fillings. This creamy mushroom and onion version is a softer, creamier take that perfectly complements the melted mozzarella and savory mushrooms. The nutmeg and parsley add a deeper flavor to the filling, while the crispy baked pizza dough provides a perfect contrast. If you're looking for something light yet satisfying, this calzone is an excellent choice! Tip: For a more intense flavor, you can sauté the mushrooms with a little white wine before mixing them with the cream.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). If using store-bought pizza dough, let it rest at room temperature for 10 minutes to make it easier to roll out.
2
On a lightly floured surface, roll out the pizza dough to about 1/8 inch (3-4 mm) thickness. Shape it into a large circle, then cut it into two equal halves.
3
Clean and slice the mushrooms. Thinly slice the onion.
4
In a skillet, heat the olive oil over medium heat. Sauté the onion until softened. Add the minced garlic and mushrooms, then continue to sauté for 5-6 minutes.
5
Pour in the heavy cream, season with salt, pepper, and nutmeg. Cook for 2-3 minutes, or until slightly thickened. Stir in the chopped parsley.
6
Grate the mozzarella and mix it with the Parmesan cheese. Add the cheese mixture to the mushroom mixture.
7
Place the filling on one half of each dough circle, then fold the other half over. Use a fork to crimp the edges to seal the calzone.
8
In a small bowl, whisk the egg and brush it over the top of each calzone to ensure a golden-brown crust.
9
Place the calzones on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
10
After baking, let them cool slightly, drizzle with a little olive oil, and serve warm.
