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This Bacon Mushroom Calzone recipe is a savory dream come true! Packed with crispy bacon, tender mushrooms, and gooey cheese, it’s a treat you won’t soon forget.
There’s nothing quite like biting into a warm calzone filled with the savory goodness of bacon and mushrooms. Every time I prepare this recipe, the aroma alone transports me to my favorite Italian bistro. The blend of crispy bacon, sautéed mushrooms, and melted mozzarella wrapped in a golden crust is simply irresistible.
- Pizza Dough: The foundation of your calzone. You can make your own pizza dough, or use store bought pizza dough or bread dough.
- Bacon: Provides a salty crunch. You can swap with pancetta or turkey bacon for a variation.
- Olives: Offers a tangy bite. Consider capers or pickled jalapenos as alternatives.
- Mushrooms: Adds earthiness and depth. Substitute with bell peppers or onions for different flavors.
- Anchovies (optional): Gives a rich, umami touch. If not a fan, simply omit or replace with capers for a similar salty kick.
- Mozzarella Cheese: Grants creaminess and a gooey melt. Feel free to use cheddar or provolone as alternatives.
- Egg: Used for the egg wash to give a golden, glossy finish. Milk or cream can be used if eggs are unavailable.
- Marinara Sauce (optional): Perfect for dipping and adding extra zest. Substitute with pesto or alfredo for a twist in flavor.
- Rolling the Dough: Ensure your dough is rolled out evenly to prevent uneven baking or potential tears.
- Sautéing Mushrooms: Taking the extra step to sauté the mushrooms will release moisture and enhance the flavor, preventing a soggy calzone.
- Sealing the Calzone: Pressing the ends firmly ensures all the delicious fillings stay inside. A fork can create not only a good seal but a decorative edge.
- Egg Wash: Don’t skip this step! It gives your calzone a beautiful golden-brown finish and adds a slight richness.
- Serving Temperature: Let your calzone cool for a few minutes after baking. This allows the fillings to settle and makes it less likely you’ll burn your mouth.
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- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.