I went to college in St. Louis, Missouri, and there was this amazing little Italian restaurant right across the street from our campus. My roommates and I used to always head over there for dinner when we needed a break from our dining hall food. For some reason, I always got the exact same thing when I went there; you guessed it, a calzone! Their calzones were filled with fresh ingredients, and so creamy and cheesy. I knew I had to try to make my own version!
When I got a bunch of fresh asparagus from my Aunt’s farm, I decided to make a mushroom asparagus version of my favorite calzone. Boy was that a good decision! These calzones are brimming with flavor, and best of all, they are a quick and healthy dinner!
- 1 batch of Whole Wheat pizza dough (link below) or store bought pizza dough (enough to make 2 pizzas)
- 1 T olive oil
- 1 bunch asparagus, rinsed and diced
- 1 (8oz) package white mushrooms, rinsed and diced
- 1 medium yellow onion, diced
- 16 oz part skim ricotta cheese
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pesto
- Fresh basil
- Marinara sauce
- Heat olive oil in skillet over medium heat. Saute onion, asparagus, and mushrooms until softened. Drain off any excess water. Combine cheeses, eggs, salt and pepper. Now it’s time to make some calzones! Divide your pizza dough into 12 balls of dough. Roll out a ball of dough into a big circle. Your dough should be rolled thin! Spread 1 1/2 tablespoons of cheese mixture one one half of the dough, leaving 1/4 inch around edge. Top with 2 teaspoons of pesto and 1/4 cup asparagus/mushroom mixture. Fold the other half of the dough over and press the edges to seal. Repeat 11 more times. Place calzones on a greased baking sheet. Bake at 400 degrees F for 15-20 minutes, or until golden brown. Serve with fresh basil and marinara sauce. Enjoy!