Three-Cheese Mushroom and Spinach Calzone

Ingredients for Three-Cheese Mushroom and Spinach Calzone

• 1 tablespoon olive oil plus additional for brushing

• 1 230g package sliced crimini (baby bella) mushrooms

• 3/4 teaspoons fennel seeds

• 2 garlic cloves, pressed

• 1/2 teaspoons dried oregano

• 4 cups (packed) baby spinach

• Plain flour (for sprinkling)

• 450g fresh pizza dough (or one 13.230g tube refrigerated)

• 5 tablespoons grated Parmesan cheese, divided

• 350ml grated Fontina cheese, divided

• 60ml whole-milk ricotta cheese

• 1/4 teaspoons dried crushed red pepper

Preheat oven to 218°C. 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 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 180ml Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 180ml Fontina over mushrooms. 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 and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.