Bacon Mushroom Calzones

4.88 from 8 votes

These Bacon Mushroom Calzones come packed with cheese, mushrooms, bacon and a secret ingredient that make these calzones phenomenal.

Prep Time15

Cook Time25

Total Time40

Course: Lunch, Main Course

Cuisine: Italian

Keyword: bacon mushroom calzones, calzones

Servings:

Calories: 674kcal

Preheat oven to 400℉.
Divide the pizza dough in half, to make two calzones. Roll out the dough into a circle so that it's about 1 foot in diameter and about ⅛ inch thick. Place the mozzarella cheese on half of the dough, top with bacon and olives. Usually I saute my mushrooms first, but you can omit this step and place the olives on top of the cheese and bacon and if you are using the anchovies add it now.
Fold the half of the dough with no ingredients over the half with the ingredients and roll up the ends, or press them with a fork. Add a little bit of water if you need them to stick together.
Brush the calzones with egg wash.
Bake for about 20 to 25 minute, or until nice and golden brown.
Serve with marinara sauce.

Dough Thickness: For a perfect calzone, aim for a dough thickness of about ⅛ inch. Too thick might result in a doughy texture, while too thin might tear easily.
Variations: This recipe is versatile! Feel free to add or substitute ingredients like cooked chicken, spinach, or feta cheese to customize to your liking.
Storage: Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven to maintain the crust's crispiness.
Freezing: You can freeze unbaked calzones. Once prepared, place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. When ready to bake, no need to thaw; just add a few extra minutes to the baking time.
Sauce: If marinara isn't your thing, try serving with garlic aioli, ranch dressing, or a spicy arrabbiata sauce for dipping.