• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Wild Mushroom Calzones

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • -----------------------------------CRUST-----------------------------------
  • 1 pk Dry yeast
  • 1/4 c Honey
  • 1 c Warm water
  • 3 c Whole-wheat flour
  • 1/2 ts Sea salt


1 tb Olive oil
1 md Red onion; thinly sliced
1 Clove garlic; minced
1 c Wild mushrooms; (shiitakes,
-morels, chanterelles) or
-button mushrooms, sliced
2 c Spinach; shredded
1/4 lb Tomatoes; thinly sliced
1 c Mozzarella-style soy cheese;
1 1/2 c Veggie medley tomato sauce

2 tb Olive oil
1 Clove garlic; minced
1 sm Onion; minced
1 c Mushrooms; chopped
1/2 c Carrots; chopped
1 c Green peppers; chopped
1/2 c Celery; chopped
1 ts Black pepper
1/2 ts Sea salt
2 lb Roma tomatoes; peeled and
-finely chopped
1/4 c Fresh basil; finely chopped
2 tb Fresh oregano; finely
2 tb Fresh thyme; finely chopped
2 tb Fresh rosemary; finely

Directions For Calzones:

1. To make crust: combine yeast, honey and water in a medium bowl. Mix well
and let sit for 10 minutes. Combine flour and salt in large bowl. Slowly
stir in yeast mixture, mixing well. Turn onto a floured board and knead
well (about 10 minutes). Place dough in a large, lightly oiled mixing bowl
and allow to rise for 1 hour.

2. Preheat oven to 400 degrees.

3. In a large skillet, heat oil and saute onion, garlic and mushrooms until
mushrooms are limp. Stir in spinach and tomatoes.

4. Divide dough into six equal pieces. Form into balls and roll out into
8-inch rounds. Spread each round with a few tablespoons of tomato sauce,
then fill with mushroom mixture and sprinkle with cheese. Fold in half,
moisten edges, and pinch to seal.

5. Arrange calzones in a lightly oiled casserole and bake at 400 degrees
for about 10 minutes, or until crust is browned. Cover with remaining
tomato sauce and bake an additional 10 minutes.

Directions For Sauce:

1. Heat oil in large saucepan and saute garlic until fragrant. Add minced
onion, mushrooms carrots, green peppers, celery, black pepper and salt, and
cook just until carrots are tender.

2. Stir in tomatoes and herbs, and simmer about 20 minutes.

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