I haven't met a calzone that I didn't like... especially one that I've made. And why would I? They're so easy to personalize and add whatever you'd like that they're sure to be a hit with you whoever you share them with.
Spinach and mushrooms is no big shocker for me, but adding blue cheese in a calzone was a first (which actually is a shocker if you know how much I love blue cheese.) There's a first time for everything.
These little pockets get baked to perfection in a hot oven so the pizza dough gets a great crunch on the outside but stays soft and chewy with each bite. The ingredients are yours to choose, but I highly recommend spinach, mushrooms and, from now on, blue cheese.
Spinach Calzones with Blue Cheese
1 (10 ounce) can refrigerated pizza crust
4 garlic cloves, minced
4 cups spinach leaves
8 slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
Preheat oven to 425 degrees.
Unroll dough onto a baking sheet coated with cooking spray; cut into four quarters. Pat each quarter into a 6x5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center; pinching all points together to seal. Bake at 425 degrees for 12 minutes or until golden.
There are so many great fresh ingredients in these calzones that it's nearly impossible to keep those corners pinched together. Do whatever it takes, though, because this presentation is much more interesting than the typical all-you-see-is-crust package.
I drizzled olive oil and sprinkled just a little kosher salt over the top of each calzone before I popped them in the oven. It's just that extra bit of flavor that's totally worth the 10 seconds of effort.