Creamy Mushroom Calzones
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Creamy Mushroom Calzones

Creamy Mushroom Calzones

with Tomato Salad

Treat yourself with these crispy, creamy, cheesy calzones, packed with all the umami goodness that mushrooms have to offer! There's even a Caprese salad to go alongside. You deserve it!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pizza Dough

(Contains Wheat)

200 g

Mixed Mushrooms

113 g

Yellow Onion

3 unit

Garlic, cloves

4 tbsp

White Cooking Wine

(Contains Sulphites)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

240 g


7 g


2 tbsp

Balsamic Glaze

(Contains Sulphites)

100 g

Bocconcini Cheese

(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.13 tsp


0.13 tsp


¼ cup


(Contains Milk)


Nutrition Values

Calories1070 kcal
Fat47 g
Saturated Fat18 g
Carbohydrate129 g
Sugar23 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Silicone Brush
Large Bowl



Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Wash and dry all produce. Set 1 tsp flour aside (dbl for 4 ppl) for step 3. Sprinkle both sides of dough with remaining flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface. Stretch each piece of dough into a 5x8-inch round or oval shape. Set aside to rest on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) While dough rests, peel, then cut onion into 1/4-inch pieces. Roughly chop mushrooms. Peel, then mince or grate garlic.

Start mushroom filling

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, onions and garlic. Season with salt and pepper. Cook, stirring often, until mushrooms soften, 4-5 min. Add cooking wine and half the balsamic glaze to the pan. Cook, stirring often, until liquid is absorbed, 2-3 min.

Finish mushroom filling

Add 1 tbsp butter (dbl for 4 ppl) to the pan. Stir until melted. Sprinkle reserved flour over mushrooms. Cook, stirring often, until mushrooms are coated, 1-2 min. Add 1/4 cup milk (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine. Bring to a boil. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until sauce thickens, 2-3 min. Remove the pan from heat.

Make calzones

With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.) Spread mushroom filling across bottom half of each piece of dough. Sprinkle mozzarella over top. Fold top of dough over filling, then crimp edges to seal. Brush 1 tsp oil over each calzone. Using a knife, make one small slit on the top of each calzone. Bake in the middle of the oven until golden-brown, 12-15 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)

Make salad

While calzones bake, cut tomatoes into 1/4-inch pieces. Tear basil and bocconcini into bite-sized pieces. Add tomatoes, basil, bocconcini, remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.

Finish and serve

Allow calzones to cool slightly before serving, 3-4 min. Divide calzones and salad between plates.