These Bacon Mushroom Calzones come packed with cheese, mushrooms, bacon and a secret ingredient that make these calzones phenomenal.
Pizza has become a staple at my house on the weekend. However, we’re starting the get a bit bored with it, so this weekend we decided to try a calzone.
Calzones are really just Italian sandwiches traditionally stuffed with mozzarella and tomatoes and made from pizza dough. They make for great street food because they are easy to eat on the street while standing or walking. I suppose a calzone is similar to a stromboli, not really sure what the difference is, they look the same to me. I haven’t had many calzones before, I have had a couple strombolis here and there at restaurants and they looked just like calzones to me.
Whatever you want to call this, whether it’s a calzone, or whether it’s a stromboli, it is still just as delicious. The beauty of these things is that they can be filled with anything you want. Your favorite ingredients.
I decided to stuff mine with bacon (everything is better with bacon), mushrooms, olives and mozzarella cheese and a secret ingredient. The secret ingredient can be omitted if you are not a fan.
The secret ingredient is anchovies. Now I don’t usually use anchovies in anything, but my husband bought some and we thought it would add that extra kick to the calzones. You don’t have to use a lot, just enough to kick it up a notch.
So I made these calzones with my usual pizza dough recipe, which is so easy to make. I usually make this pizza dough, cut it in 3 pieces use one and freeze the other 2 pieces. It freezes wonderfully. I used 1/3 of the pizza dough and divided this in half, to make two calzones. Roll out the dough into a circle so that it’s about 1 foot in diameter. 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 secret ingredient 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 and bake in a preheated 400 F oven for about 20 to 25 minute, or until nice and golden brown.
That’s all, very simple to make. Serve these with some marinara sauce.
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Bacon Mushroom Calzones
Ingredients
- 1/3 pizza dough
- 6 slices bacon fried and chopped
- 1/4 cup olives sliced
- 4 large mushrooms sliced and sauteed
- 2 anchovies optional
- 1 cup mozzarella cheese shredded
- 1 egg for egg wash
- marinara sauce optional
Instructions
- Preheat oven to 400 F degrees.
- 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. 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.
Hi, Jo! Love your recipes and this one is perfect as always! The main differences between Cs and Ss is that Cs are folded and dipped in marinara. Ss are rolled and the sauce is baked inside. I love your secret ingredient, btw! I have a well-known “secret” of my own: add a dollop of ricotta cheese in before you wrap/roll. ‘n’ bake! Thanks again! Stay safe 🙂
Oh I love your secret, must try it!
You couldn’t persuade me to eat a whole anchovy on a bet, but I learned years ago that mashing small amounts of these little gems into sauces adds an inexplicable brilliance. It’s the same flavor genius that led to Thai fish sauce and English Worcestershire sauce. When I open a tiny can and only use a couple of those miraculous filets, I spread out the rest of them in a plastic sandwich bag and freeze for use within about 3 months onward. Since they do wonderful things for tomato sauces, they almost always get used up.
Agreed!
Caught my eye by the pic…. sounds good can’t wait to try…One thing does surprise me…People will read a recipe…if you don’t like that dish why even comment? Go read one you eat!
I’ve never made calzones before; thanks for inspiring me! I “vegetarianized” these by cutting out the bacon and anchovies and adding 2 teaspoons each of liquid smoke and soy sauce. Yum!
Hey, you’re welcome, great substitutions, I love adding liquid smoke to things, great idea. 🙂
I am usually not a “crust” person, so I prefer pizza to calzone as the latter seems to have more “crust” esp. when I can’t see the toppings/fillings as easily as the “open” (pizza) version.
Delicious. Love the portability of these. Wonderful lunches!
Great ingredient list, they sound fantastic!
We love pizza and calzone too! These ingredients look like they would work for either one! Love the recipe!