Mushroom and Lamb Calzone
Sick of pizza? Try this mushroom and lamb calzone you'll surely love just as much! Here's an easy recipe you can try at home.
Equipment
Large skillet or frying pan
Baking sheet (rimmed)
parchment paper
Rolling Pin
Mixing bowl (medium)
Whisk
Pastry brush
Instant-read thermometer
Ingredients
- 1 sheet store-bought pizza dough or shortcrust pastry - approximately 14 oz / 400g
3 large portobello mushrooms
½ pound ground lamb - minced lamb, 225g
2 cloves garlic - finely chopped
3 medium eggs
2 tablespoons sour cream
2 tablespoons parsley - fresh flat-leaf ; finely chopped
1 tablespoon Dijon mustard
¼ cup Parmesan cheese - finely grated, 25g
1 teaspoon ground black pepper
1 tablespoon olive oil - for cooking the lamb
1 pinch salt - to taste
Instructions
- Preheat oven to 425°F / 220°C (200°C fan-forced).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground lamb, break it up with a spatula, and cook for 3–4 minutes until roughly 50% pink remains — it will finish cooking in the oven. Transfer the lamb to a plate using a slotted spoon, leaving the juices and rendered fat in the pan.1 tablespoon olive oil, 1/2 pound ground lamb
- Reduce the heat to medium. Add the finely chopped garlic to the same pan and cook for 30 seconds until fragrant. Add the portobello mushrooms, roughly chopped into 1-inch (2.5cm) chunks. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released all their moisture and the pan is dry. Set aside to cool slightly.2 cloves garlic, 3 large portobello mushrooms
- Whisk up 2 eggs and sour cream until combined. Add the fresh chopped parsley, parmesan, pepper, and a pinch of salt. Mix thoroughly.3 medium eggs, 2 tablespoons sour cream, 2 tablespoons parsley, 1/4 cup Parmesan cheese, 1 teaspoon ground black pepper, 1 pinch salt
- Roll out the pastry dough on a lightly floured surface into a roughly 12-inch (30cm) round or oval. Transfer it to a baking sheet lined with parchment paper. Spread the Dijon mustard evenly over one half of the pastry, leaving a ½-inch (1.25cm) border around the edge.1 sheet store-bought pizza dough or shortcrust pastry, 1 tablespoon Dijon mustard
- Add the mushrooms to the egg mixture and combine until the mushrooms are well coated.3 large portobello mushrooms
- Place the lamb on top of the spread mustard. Next, add the egg and mushroom mixture. Be careful as the egg may run.1/2 pound ground lamb
- Carefully lift the unfilled half of the pastry and fold it over the filling to form a half-moon shape. If the filling feels too wet and the egg mixture is running, the mushrooms were not cooked long enough — see tips.1 sheet store-bought pizza dough or shortcrust pastry
- Fold over the bottom dough over the top and pinch together. You may need to use a little water to act as glue between the edges of the dough.
- Beat the remaining egg in a small bowl. Using a pastry brush, brush the egg wash evenly over the top and edges of the calzone. Use a fork to poke 4–5 small holes in the top to allow steam to escape during baking.3 medium eggs
- Place the baking sheet on the middle rack of the oven and bake for 20–25 minutes, or until the crust is deep golden brown. The internal temperature of the filling should reach 160°F / 71°C. Let the calzone rest for 5 minutes before slicing into 4 portions.
Notes
Storage: Wrap tightly and refrigerate for up to 3 days. Reheat on a baking sheet at 375°F / 190°C for 10–12 minutes to restore crispness. Avoid microwaving if possible — the crust goes rubbery.
Freezer-friendly: Wrap individual portions in plastic wrap then foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Make-ahead: Cook the lamb and mushrooms up to 1 day in advance and refrigerate separately. Combine with the egg mixture only when you are ready to assemble.
Substitutions: Ground beef or a beef-lamb blend works in place of ground lamb. For mushrooms, cremini or button mushrooms are fine — just dice them smaller since they are less meaty.
Pro tip: Cook the mushrooms until they stop releasing steam entirely. If any moisture remains, it will thin the egg mixture and make sealing the calzone very difficult.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 5gProtein: 17gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 173mgSodium: 252mgPotassium: 449mgFiber: 1gSugar: 2gVitamin A: 444IUVitamin C: 3mgCalcium: 101mgIron: 2mg
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