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Tuscan Calzones with "The Works"

Tuscan Calzones with "The Works"


  • 1 pound pizza dough, any brand

  • Flour, for dusting

  • 4 tablespoons extra virgin olive oil (EVOO), divided, plus some for drizzling

  • 4 portabello mushrooms, thinly sliced

  • 3 cloves garlic, chopped, divided

  • 2 tablespoons rosemary (a couple sprigs), chopped

  • Salt and pepper

  • 1 box chopped frozen spinach (10 ounces), defrosted and squeezed dry

  • 1 can cannellini beans (15 ounces), drained

  • 2 cups shredded provolone or mozzarella cheese (10 ounces)

  • 1 can pizza sauce (15 ounces), any brand

  • Salt and pepper, to taste


Pre-heat a medium size nonstick skillet. Pre-heat the oven to 400ºF.

Cut the dough into four equal portions. Dust your hands with the flour and spread the dough into four rounds, 8-10 inches each.

To the hot skillet, add 2 tablespoons of EVOO, the sliced mushrooms and two cloves of chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt and pepper. In a bowl, mash the beans with the spinach and remaining clove of garlic, a drizzle of EVOO and salt and pepper, to taste.

On each round of dough, spread a quarter of the bean mixture on one half of the dough. Top with a quarter of the mushrooms and then about 1/2 cup cheese. Fold the dough over and seal the calzones by pressing the edges lightly. Brush a cookie sheet with EVOO and arrange the calzones on the sheet. Brush each calzone lightly with EVOO. Bake the calzones until golden all over, 15 minutes.

Heat the pizza sauce over low heat in a small pot.

Serve the calzones with small ramekins of pizza sauce alongside for dipping. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to