Mushroom and Asiago Calzoni

Filled with mushrooms, speck, and melted Asiago, these calzoni make dinner quick and satisfying. Mushroom and Asiago Calzoni bake up crisp outside and soft inside for a balanced, hearty meal.

The other day, I found some Asiago cheese left in the fridge, and while wondering what to make with it, this recipe came to mind. I already had mushrooms, potatoes, and speck on hand, so I decided to give it a go for dinner.

It turned out delicious. I loved how the soft potatoes, savoury speck, and earthy mushrooms came together inside a golden crust.

This isn’t your classic calzone. It’s somewhere between a savoury strudel and traditional Italian calzoni. The filling has breadcrumbs mixed with melted butter, which helps absorb the extra liquid from the mushrooms and keeps the dough from getting soggy.

What is Calzoni?

A calzone is one of those comforting Italian creations that always makes me think of home. It’s a folded pizza shaped like a half-moon, made with soft pizza dough filled with savoury ingredients, then sealed and baked until golden.

It comes from Naples, where it was first made as a way to enjoy pizza on the go, easy to hold and filled with flavour. The dough is the same as for classic pizza, made with flour, water, yeast, salt, and olive oil, and the filling often includes tomato sauce, mozzarella, and other favourites such as ham, salami, ricotta, or vegetables.

To make it, the dough is rolled out, filled on one side, then folded over and crimped along the edge to keep the filling neatly tucked inside before baking. Traditionally, calzoni are cooked in a very hot pizza oven until they puff up and turn golden, though in some regions they’re fried instead.

They’re found all over Italy as a popular street food, perfect when you want something warm and easy to eat while walking through the markets. The word calzone refers to one folded pizza, while calzoni is the plural form, so there’s no need to add an ‘s’ at the end.

Key Ingredients for Mushroom and Asiago Calzoni

Pizza Dough

Forms the base of the calzoni. When baked, it becomes crisp on the outside while staying soft inside. I used my homemade pizza dough for this Calzoni recipe.

Mushrooms

Bring depth and savoury notes to the filling. A mix of button mushrooms and porcini works particularly well, giving both substance and that distinct forest aroma.

Asiago Cheese

Adds a rich, nutty flavour and melts smoothly into the warm filling, creating a creamy layer that ties everything together.

Speck or Bacon

Gives a salty, smoky contrast to the milder flavours of the potatoes and cheese. Speck is traditional in northern Italian cooking, but bacon is an easy substitute if that’s what you have.

Find the complete list with measurements in the recipe card below.

How to Make Mushroom and Asiago Calzoni

Step 1: Melt ⅓ of the butter in a frying pan with the garlic clove and sauté for about a minute. Add the sliced mushrooms and a pinch of salt. Cook over medium heat for around 10 minutes, or until the liquid has evaporated and the mushrooms are dry. Stir in the parsley, remove from the heat, and let the mixture cool.

Step 2: Peel the potatoes and cut them into thin slices about 2 mm – 0.1 inch thick. Place them in a pot, cover with water, add salt, and bring to a boil. Simmer for 5 minutes after the water starts to boil. Drain well and set aside to cool.

Step 3: In another pan, melt another ⅓ of the butter over low heat. Add the breadcrumbs and sauté for a couple of minutes, stirring constantly so they don’t burn. Remove from the heat and set aside.

Step 4: Grill or broil the speck (or bacon) for 2–3 minutes, until crisp. Transfer to kitchen paper to absorb any excess fat. Once cool, break it into small pieces.

Step 5: When the pizza dough has doubled in size, divide it into 4 balls and roll each one into an oval, about 0.5 cm – 0.2 inches thick. Spread ¼ of the breadcrumb mixture over each oval, then layer the potatoes, mushrooms, Asiago, and speck on one half of each. Fold the dough over to enclose the filling and crimp the edges firmly with your fingers to seal. Arrange the calzoni on a baking tray lined with baking paper. Melt the remaining butter and brush it over the tops.

Step 6: Bake in a preheated oven at 240°C – 465°F for about 20 minutes, or until puffed and golden. Serve warm.

Extra Help from the Kitchen

Flour the Work Surface Lightly – Too much flour can toughen the dough, but a light dusting prevents sticking and keeps the edges easy to seal.

Use a Fork to Crimp Edges – If the dough feels too soft to pinch by hand, press around the edges with a fork to create a neat, secure seal that won’t open in the oven.

Add Cheese Last in the Filling – Layer the Asiago on top so it melts down into the mushrooms and potatoes, giving a smooth, even filling.

Avoid Overfilling – A moderate amount of filling keeps the calzoni from tearing or leaking during baking. The dough should fold easily over the mixture without stretching too thin.

Check Oven Heat – Bake only when the oven has reached full temperature. Calzoni need strong, steady heat to puff up properly and cook through without drying out.

Variations and Twists

Vegetarian Calzoni – Leave out the speck and add sautéed spinach, roasted peppers, or grilled artichokes. The vegetables bring colour and richness, making these calzoni hearty enough to serve on their own.

Three-Cheese Calzoni – Mix Asiago with provolone and mozzarella for a soft, creamy filling that melts evenly. This version is great for cheese lovers who enjoy a milder, balanced taste.

Mushroom Lover’s Calzoni – Combine porcini, oyster, and cremini mushrooms for deeper flavour. Their mix of textures gives each bite more character and keeps the filling moist without becoming heavy.

Mini Calzoni – Make smaller versions for lunch boxes or appetisers. They bake in about 12–15 minutes, cool quickly, and are easy to pack or serve at gatherings.

Wholemeal Dough Calzoni – Use wholemeal pizza dough for a wholesome twist. It adds a subtle nutty flavour and slightly firmer bite, pairing well with the creamy Asiago and smoky speck.

Storage and Shelf Life

Store Calzoni with Mushroom and Speck leftovers in an airtight container once completely cooled to avoid condensation. Keep them at room temperature for up to 1 day or refrigerate for up to 3 days.

For longer storage, freeze the uncooked calzoni on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat in a preheated oven at 180°C – 350°F for about 10 minutes until hot and crisp.

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Mushroom and Asiago Calzoni Recipe

Filled with mushrooms, speck, and melted Asiago, these calzoni make dinner quick and satisfying. Mushroom and Asiago Calzoni bake up crisp outside and soft inside for a balanced, hearty meal.

Course: Main Course

Cuisine: Italian

Prep Time: 25 minutes

Cook Time: 20 minutes

Resting Time: 1 hour

Total Time: 1 hour 45 minutes

Servings: 4 people

Author: Recipe adapted from Pianeta Donna

Ingredients

• 500 g – 1 lb pizza dough*
• 500 g – 1 lb mushrooms – I used button mushrooms and some frozen porcini, cleaned and sliced
• 100 g – 3.5 oz Asiago cheese – grated
• 30 g – 1 oz butter
• 1 garlic clove
• 1 tbsp parsley – minced
• 2 small potatoes – sliced
• 40 g – 1.5 oz breadcrumbs
• 4 slices speck or bacon
• Salt

Instructions

1. Melt ⅓ of the butter in a frying pan with the garlic clove and sauté for about a minute. Add the sliced mushrooms and a pinch of salt. Cook over medium heat for around 10 minutes, or until the liquid has evaporated and the mushrooms are dry. Stir in the parsley, remove from the heat, and let the mixture cool.
2. Peel the potatoes and cut them into thin slices about 2 mm – 0.1 inch thick. Place them in a pot, cover with water, add salt, and bring to a boil. Simmer for 5 minutes after the water starts to boil. Drain well and set aside to cool.
3. In another pan, melt another ⅓ of the butter over low heat. Add the breadcrumbs and sauté for a couple of minutes, stirring constantly so they don’t burn. Remove from the heat and set aside.
4. Grill or broil the speck (or bacon) for 2–3 minutes, until crisp. Transfer to kitchen paper to absorb any excess fat. Once cool, break it into small pieces.
5. When the pizza dough has doubled in size, divide it into 4 balls and roll each one into an oval, about 0.5 cm – 0.2 inches thick. Spread ¼ of the breadcrumb mixture over each oval, then layer the potatoes, mushrooms, Asiago, and speck on one half of each. Fold the dough over to enclose the filling and crimp the edges firmly with your fingers to seal. Arrange the calzoni on a baking tray lined with baking paper. Melt the remaining butter and brush it over the tops.
6. Bake in a preheated oven at 240°C – 465°F for about 20 minutes, or until puffed and golden. Serve warm.

Recipe Notes

*Make the pizza dough following my Homemade Pizza Dough tutorial using these proportions: 350 g – 1½ cups flour, 2 tbsp extra virgin olive oil, 200 ml (¾ cup) lukewarm water, 5 g – 0.18 oz dry yeast, ¾ tsp salt, and 1 tbsp sugar.