Chorizo mushroom calzonesBy: Tessa Marguerite, Reporter/Page Designer
Mushroom chorizo calzone
Ingredients for the calzone:
- 3 links chorizo, sliced
- 8 oz crimini mushrooms, washed and sliced
- 1 large bunch spinach, chopped
- 2 cloves garlic, minced
- ½ cup black olives
- 1 teaspoon each dried oregano, rosemary and sage
- 1 cups mozzarella, shredded
- 1 cup swiss cheese, shredded
- 1 cup parmesan, shredded
- 1 egg + 1 tsp water for egg wash
Marinara sauce and ranch dressing for dipping for the dough
- 3½ cups all-purpose flour
- 2¼ teaspoon (1 envelope) active-dry yeast
- 1 cup water
- 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter
- 1 tablespoon honey
- For the calzone dough, I used a recipe for pizza dough by Go Bold with Butter: These step will take approximately 1 hour and 30 minutes.
- In bowl of stand mixer fitted with dough hook combine 2 cups of flour with yeast and salt. In small saucepan set over low heat, warm water, butter and honey until butter is melted. Remove from heat and let sit for about 5 minutes, or until 120-130°F.
- Add liquids to mixer and mix until combined. With mixer on low, add remaining flour ¼ cup at a time, waiting until it is incorporated before adding more. Add just enough flour so that the dough clears bowl but is still slightly sticky to touch. You may not need all 4 cups of flour.
- Continue to knead dough with mixer on medium low speed until dough is smooth and elastic, about 5-8 minutes. Place dough in buttered bowl, cover with plastic wrap and let rise in warm spot until doubled, about 1 hour.
- During this time, preheat oven to 350 F. Cook chorizo and mushrooms in a large pot over medium-high, stirring occasionally, about 10 minutes. Stir in garlic, spinach, olives and herbs; season with salt. Cook 5-10 more minutes. Remove from heat.
- Line 2 baking sheets with parchment.
- Wait until dough is ready and then use your fist to gently punch it down. Place on lightly floured surface and knead a few times. Return to bowl and cover with plastic wrap. Let sit for 10 more minutes.
- Cut dough into 8 equal portions and roll into balls. Roll out dough individually on a lightly floured surface to a 7–8”-diameter circle. Transfer ½ cup filling and ½ cup cheese to center of circle. Fold dough in half over filling to create a half moon.
- Using a fork, press edges to seal completely. Transfer to prepared sheet. Repeat with remaining dough, filling and cheese.
- Whisk egg and water in a small bowl. Brush tops of calzones with egg wash using a brush or your finger.*
- Bake about 30 minutes or until tops are golden brown.
- *If freezing to bake later, freeze on baking sheets 1 hour, then transfer to foil and freeze up to 3 months. Bake 40 minutes at 350 F on foil wrapping.
After one bite of my most recent creation, calzones immediately became my husband’s newest obsession. And since he doesn’t particularly enjoy mushrooms or spinach, I felt the accomplishment was a veritable success.
These chorizo mushroom calzones are wrapped in a flaky, butter crust recipe from Go Bold with Butter. Usually pizza dough and pie crusts are my least favorite part of any recipe and I do my best to avoid them whenever possible. My doughs tend to come out flat and chewy, while my pie crusts just crumble through my fingers before I can even get them into the dish. With this dough recipe, however, I didn’t experience any of my usual frustrations. After letting my KitchenAid do the kneading work for eight minutes or so, I covered the bowl with my dough in it with plastic wrap and considered where to leave it for the proofing. I reminded myself of Martha, a contestant on “The Great British Baking Show;” unsure but with strong instincts and hopeful disposition — and I hoped my own instincts would prove correct as well.
I considered the warmest, darkest room in my one-bedroom apartment and decided on (as strange as it may sound) the bathroom. I set the bowl on a shelf and started the kitchen timer for one hour.
While my dough was (hopefully) rising, I pulled out a pot and began cooking the chorizo and mushrooms. Although I am definitely not a vegetarian, when cooking with raw meat I sometimes think I ought to be. For a vegetarian option, you can substitute the chorizo for tofu chorizo or tofu mixed with marinara sauce. Once the chorizo was in the pot, with relief I turned my attention to slicing the mushrooms into bite-sized pieces.
After adding the garlic, oregano, sage and rosemary, the aroma that filled the air was making me hungry. But at this point, there was still a ways to go before calzones would be ready for consumption.
After the hour of proofing, my dough looked perfect. It had more than doubled its original size and the consistency was superb. The next few steps are fun and simple: For rolling the dough, I used a lightly floured pint glass instead of a rolling pin (since I don’t own a rolling pin). As with every recipe I make or follow, substitutions and alterations are absolutely acceptable.
After you’ve filled the dough with the chorizo-mushroom mixture, press the edges together with a fork. If the dough doesn’t seem to be sticking together when you press the edges down, try wetting the dough with a little water.
One of the great things about this recipe is it freezes well. If you don’t want to eat eight calzones for one meal, they don’t have to go to waste. The only thing that changes if they are frozen is an additional 10 minutes in the oven. These savory pastries are delicious with dipping sauces like marinara or ranch dressing. If you become obsessed with these tasty calzones after trying my recipe, experiment with your own fillings to create any type pastry pocket: barbecue chicken and corn; shepherd’s pie with ground beef, mashed potatoes and peas; grilled veggies and pesto; or whatever your palette desires. Enjoy!