Vegetable Braided Calzone with Mushroom and Spinach
A savory hand-held pastry combining sautéed mushrooms, spinach, red onion, and mozzarella wrapped in a crescent dough sheet with a braided lattice top. The pizza sauce base and olive garnish add Mediterranean depth. Serve warm as a lunch entrée, appetizer, or casual dinner. This version uses store-bought dough for simplicity while the braided weave technique adds visual appeal and ensures even filling distribution.
Ingredients
- 3 cup mushrooms, sliced
- 1 cup red onion, chopped
- 1 tsp garlic, chopped
- 4 cup spinach leaves, chopped
- 1 package refrigerated crescent dough sheet, or HG Alternativepuff pastry or homemade pizza dough1:1texture-based
crispier or chewier result
- ½ cup pizza saucemarinara or tomato sauce1:1vegan-compatibleFull guide →
- 1 cup mozzarella cheese, shredded part-skim
- ¼ cup black olives, sliced
Instructions
- 1
Preheat oven to 350 degrees and spray a baking sheet with nonstick spray.
- 2
Heat a skillet sprayed with nonstick spray over medium-high heat. Add mushrooms, onion, and garlic, cooking and stirring until softened, about 6-8 minutes.
- 3
Add spinach and cook until wilted, about 1-2 minutes. Transfer to a large bowl and blot away excess moisture.
- 4
On the baking sheet, roll or stretch dough into a large rectangle of even thickness, positioning short sides left and right.
- 5
Spread pizza sauce horizontally across the middle third, leaving 1/2-inch borders on sides. Top with cooked vegetables and sprinkle with cheese.
- 6
Make vertical cuts about 1 inch apart along the top dough section, stopping 1/2 inch above filling. Repeat on bottom section to create 1-inch-wide strips.
- 7
Alternately fold top and bottom strips over filling in a crisscross pattern, covering completely. Fold sides in and firmly pat to seal.
- 8
Press olive slices evenly into the dough strips on top. Bake until crispy and golden brown, 15-20 minutes.
Tips
Blot spinach and mushroom mixture thoroughly after cooking to prevent a soggy crust; excess moisture will make the dough soggy during baking.
Keep dough cold until assembly to prevent sticking. Work quickly when cutting and folding strips to maintain dough structure and prevent tearing.
For deeper flavor, sauté garlic separately for 30 seconds before adding mushrooms, and consider mixing a little garlic powder into the pizza sauce.
Good to Know
Keep covered in an airtight container in the refrigerator for up to 3 days. Reheat in a 325F oven for 8-10 minutes until warm.
Assemble calzone through filling step, cover with plastic wrap, and refrigerate for up to 8 hours. Braid and bake when ready, adding 2-3 minutes to bake time if starting from cold.
Slice into wedges and serve warm as a handheld meal or with a side salad and extra marinara for dipping.
Common Mistakes
Do not skip blotting the vegetable mixture to avoid a soggy, undercooked bottom crust
Do not stretch dough too thin during initial shaping to avoid tearing when cutting and folding strips
Do not fold strips too tightly to avoid trapping air pockets and uneven baking
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
crispier or chewier result
FAQ
Can I make this ahead and freeze it?
Yes. Assemble through the filling stage, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Bake directly from frozen, adding 5-8 extra minutes. For best texture, braid and freeze after assembly, then bake from frozen.
What if my dough tears while braiding?
Pinch torn edges together firmly and pat dough over seams. The braiding pattern will hide small repairs. If large tears occur, gather scraps and patch by pressing dough pieces onto the tear from underneath or alongside the braid.
How long will leftovers keep and how should I reheat?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325F oven for 8-10 minutes until warmed through and the crust recrisps. Microwave for 1-2 minutes if short on time, though the crust will soften slightly.