Classic Calzone

Yes—assemble the calzones, brush with egg wash, wrap individually in plastic wrap, and freeze for up to 2 months. Bake straight from the freezer at 425°F for 28–32 minutes (no thawing needed).

Crumbled cooked Italian sausage (about 0.5 lb per 4 calzones), crispy bacon, or diced prosciutto all work perfectly—add them to the filling mixture in place of or alongside the mushrooms. Brown the sausage and drain excess fat before mixing.

Either the dough was not sealed tightly enough at the edge (fork crimp firmly and check for gaps), or the filling had too much moisture (spinach and mushrooms must be well-drained). Also, do not overstuff—0.75 cup filling per 7-inch circle is the correct amount.

Yes. Heat 1 tablespoon oil in a 10-inch cast-iron skillet over medium heat, add one calzone, cover with a lid, and cook for 5–6 minutes until the bottom is golden. Flip, cover, and cook another 5–6 minutes until both sides are crispy and the filling is hot throughout. Do one at a time.

Marinara sauce for dipping is traditional; also serve with a simple green salad dressed with vinaigrette, or garlic bread on the side.

Cool completely, wrap in foil, and refrigerate for up to 3 days. Reheat wrapped in a 350°F oven for 12–15 minutes, or unwrap and broil for 3–4 minutes to re-crisp the crust. Do not microwave as it will make the crust rubbery.