Mushroom, Spinach and Kale Calzones

Mushroom, spinach and kale calzones

What do you get when you combine gooey cheese, some of my favorite veggies and then pack it all inside homemade pizza dough?  An easy and delicious dinner idea, that’s what.  I mean, what’s not to love?  Or at least that’s how I feel about these calzones.  I burned my tongue trying to eat one a little too fast.  I tend to be impatient and don’t want to wait to let things cool down before giving them a try.  You would think I would learn over time, but that definitely hasn’t happened yet.

Mushroom, spinach and kale calzones

So let’s get back to the recipe.  I love making homemade pizza but rarely make calzones.  Which is a shame because I think I may like them even better than regular pizza – but the jury is still out on that, so don’t hold me to that statement.

These calzones are filled with both ricotta and mozzarella cheese, which pairs nicely with the mushrooms, spinach and kale.  Serve them with warm marinara sauce and you have a filling, comforting meal, which is especially nice during these cold winter days.

Yield: serves 2 to 4

Mushroom, Spinach and Kale Calzones

Recipe for mushroom, spinach and kale calzones. Pizza dough filled with both ricotta and mozzarella cheese, as well as spinach, mushrooms and kale.

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  • 1 ball pizza dough
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 1 cup chopped spinach
  • 1 cup chopped kale
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 8 ounces ricotta
  • ½ cup shredded mozzarella cheese
  • warm marinara sauce, for serving


  1. Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.
  2. Place the pizza dough on a lightly floured surface and allow to relax for about 10 minutes (but no longer than 30). Split the dough into two equal pieces and shape each into a circle that is about 8 to 9 inches in diameter.
  3. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion. Cook until soft, about 4 to 5 minutes. Add in the garlic and mushrooms and cook until the mushrooms are tender, another 5 to 8 minutes. Next add in the spinach and kale and cook until the spinach is wilted and the kale is bright green, another 1 to 2 minutes. Turn off the heat and stir in the salt and red pepper. Set aside to cool for about 5 to 10 minutes.
  4. In a medium bowl, mix together the ricotta cheese and veggie mixture. On half of each circle of pizza dough, add half of the filling (leaving a ½ to 1 inch border around the edge). Sprinkle the mozzarella cheese over the filling (half on each).
  5. Fold the other half of the pizza dough over the top to cover the filling to form a semicircle. Press the edges of the dough together to seal. Use a fork to then crimp the edges. Brush the tops of the calzones lightly with olive oil.
  6. Cut a piece of parchment paper to about the size of your pizza stone and sprinkle lightly with cornmeal. Transfer the calzones to the parchment and then carefully transfer the parchment to the preheated pizza stone. Bake until the calzones are golden brown, about 12-15 minutes. Let cool for at least 10 to 15 minutes before slicing and serving (the filling will be very hot).

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