Three-Cheese Mushroom and Spinach Calzone

We are considering do a remodel project at our house so we have contractors coming in and out for estimates.  As our oldest daughter told my mother, “Mom has lots of gentlemen coming to the house.” 

Tonight, we had yet another contractor visit smack dap in the middle of the supper hour.  Thank goodness for freezer meals.  I let the Three-Cheese Mushroom and Spinach Calzone defrost in the refrigerator during the day, then popped it in the oven just as the contractors arrived.  It was ready just as they were leaving.

I received this freezer meal from a dear friend and neighbor upon the birth of our second child.  Even though I love to cook, there is nothing like a gift of home cooked (and prepared) food!

Three-Cheese Mushroom and Spinach Calzone

Serves 4

1 tablespoon olive oil plus additional for brushing

1 8-ounce package sliced baby bella mushrooms

3/4 teaspoon fennel seeds

2 garlic cloves, pressed

1/2 teaspoon dried oregano

4 cups (packed) baby spinach

All purpose flour (for sprinkling)

1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)

5 tablespoons grated Parmesan cheese, divided

1 1/2 cups grated Fontina cheese, divided

1/4 cup whole-milk ricotta cheese 

1/4 teaspoon dried crushed red pepper

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line a baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15x10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.

Place in a zipper freezer bag.  Lay flat in the freezer.

To use frozen calzone:  Refrigerate overnight to defrost.  Preheat oven to 425 degrees.  Bake calzone for 18 minutes or until puffed and brown, about 18 minutes. Brush with oil and serve.