Table of Contents

Mushroom, Caramelized Onion and Cheese Calzones

I remember my first ever attempt at making calzones. It was a disaster! The dough was too thin, the filling was too watery, and they exploded in the oven, creating a cheesy, mushroomy mess. But the flavor? The flavor was incredible! That’s what kept me coming back, determined to perfect the art of the calzone. Now, years later, these Mushroom, Caramelized Onion, and Cheese Calzones are a family favorite, a testament to perseverance and a love of all things cheesy and delicious.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 5
Yield: 10 calzones
Dietary Type: Vegetarian

Ingredients

1 (12 ounce) can refrigerated biscuits, regular (10 biscuits)
2 teaspoons olive oil
1 cup sweet onion, chopped (Vidalia, Walla Walla, etc.)
1 cup portabella mushroom, remove gills and cut into 1/4 inch pieces
3 garlic cloves, minced
2 tablespoons fresh basil, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded (and or)
1 cup cheddar cheese, shredded
½ cup fresh parmesan cheese, grated
½ teaspoon pepper
½ teaspoon salt
1 egg, separated
1 tablespoon water
Pizza sauce, to dip (optional)

Equipment Needed

Large baking sheet
Parchment paper
Frying pan
Large bowl
Small bowl or cup
Fork

Instructions

Begin by prepping your ingredients. Chop the sweet onion, remove the gills from the portabella mushroom and slice it into ¼ inch pieces. Mince the garlic cloves, and chop the fresh basil.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Separate the refrigerated biscuits and place them on the prepared baking sheet. Do not bake them yet.
In a frying pan, heat the olive oil over medium heat. Add the chopped sweet onion and sauté for 10 minutes, or until the onion is soft and golden brown, caramelizing beautifully. Stir frequently to prevent burning.
Add the minced garlic and the chopped portabella mushrooms to the pan. Cook for another 5 to 10 minutes, until the mushrooms are soft and have released their moisture.
Stir in the chopped fresh basil and remove the pan from the heat. Set aside to cool slightly.
In a large bowl, combine the ricotta cheese, shredded mozzarella cheese, shredded cheddar cheese, grated parmesan cheese, pepper, salt, and the egg white. Reserve the egg yolk in a small bowl or cup.
Stir in the mushroom mixture into the cheese mixture until well combined.
Stretch out a biscuit with your hands until it’s about 4 inches wide. This can be done on a lightly floured surface or directly in your hands.
Place the stretched biscuit in the palm of your hand and add about 2 tablespoons of the filling in the middle, avoiding the edges. Be careful not to overfill, as this can cause the calzones to burst open during baking.
Fold the biscuit in half, forming a half-moon shape. Pinch the edges shut firmly to seal in the filling.
Place the sealed calzone on the prepared baking sheet. Use a fork to further seal the edges, pressing down firmly to create a decorative pattern.
Repeat the process with the remaining biscuits and filling.
In the small bowl containing the reserved egg yolk, add the water and stir well to create an egg wash.
Brush each calzone with the egg yolk mixture. This will give them a beautiful golden-brown color and a slightly glossy finish.
Bake the calzones for 15 minutes, or until they are lightly browned and the filling is heated through. Keep a close eye on them during the last few minutes of baking to prevent over-browning.
Remove the baked calzones from the oven and let them cool slightly on the baking sheet before serving.
Serve the Mushroom, Caramelized Onion, and Cheese Calzones warm, with pizza sauce for dipping, if desired.

Expert Tips & Tricks

Caramelizing the Onions: Don’t rush the caramelization process. Low and slow is the key to unlocking the sweet, rich flavor of the onions. If they start to burn, add a tablespoon of water to the pan and scrape up any browned bits from the bottom.
Cheese Choices: Feel free to experiment with different cheese combinations. Provolone, Fontina, or even a little goat cheese would be delicious additions.
Preventing Leaks: Make sure to seal the edges of the calzones tightly to prevent the filling from leaking out during baking. A good crimping with a fork is essential.
Make-Ahead Option: The filling can be made a day ahead and stored in the refrigerator. This will save you time on the day you want to bake the calzones.
Freezing Calzones: Assembled, unbaked calzones can be frozen for up to 2 months. Thaw them in the refrigerator overnight before baking as directed. You may need to add a few minutes to the baking time.

Serving & Storage Suggestions

These calzones are best served warm, straight from the oven. They are delicious on their own or with a side of pizza sauce for dipping. A simple salad with a light vinaigrette makes a great accompaniment.

Leftover calzones can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but they may become a little soft.

Do not leave the calzones at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	289 kcal	N/A
Total Fat	17g	26%
Saturated Fat	8g	41%
Cholesterol	57mg	18%
Sodium	731mg	30%
Total Carbohydrate	20g	6%
Dietary Fiber	1g	3%
Sugars	4g	N/A
Protein	14g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free biscuit dough or make your own gluten-free pizza dough for the crust.
Vegan: Substitute the ricotta, mozzarella, cheddar, and parmesan cheeses with plant-based alternatives. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg white. Omit the egg wash or use a plant-based milk for brushing the calzones.
Spicy: Add a pinch of red pepper flakes to the filling for a little heat.
Vegetable Variations: Try adding other vegetables such as spinach, bell peppers, or zucchini to the filling.
Herbs: Experiment with different herbs such as oregano, thyme, or rosemary in the filling.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pizza dough instead of biscuits?
A: Yes, you can definitely use pre-made pizza dough. Just make sure to roll it out to the desired thickness and cut it into circles for the calzones.

Q: Can I make these calzones ahead of time and bake them later?
A: Yes, you can assemble the calzones and store them in the refrigerator for up to 24 hours before baking. Just add a few minutes to the baking time.

Q: How do I prevent the calzones from bursting open during baking?
A: Make sure not to overfill the calzones and seal the edges tightly. Using a fork to crimp the edges will help to keep them sealed.

Q: What kind of mushrooms can I use?
A: Portabella mushrooms are recommended, but you can also use cremini, white button, or a mix of different mushrooms.

Q: Can I add meat to the filling?
A: Absolutely! Cooked sausage, pepperoni, or shredded chicken would be delicious additions to the filling.

Final Thoughts

These Mushroom, Caramelized Onion, and Cheese Calzones are a delightful twist on a classic comfort food. The combination of savory mushrooms, sweet caramelized onions, and gooey cheese is simply irresistible. Don’t be afraid to experiment with different fillings and make them your own. I encourage you to give this recipe a try and share your creations with friends and family. Pair them with a crisp Italian salad and a glass of your favorite red wine for a truly memorable meal. Enjoy!

Mushroom, Caramelized Onion and Cheese Calzones Recipe