Turkey Mushroom Broccoli Calzone

If you know me, you know how much I love pizza. A calzone falls very near the top of my favorite foods because it is simply a folded pizza with a delicious filling that is baked in the oven. What's not to love?

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Dough and Filling for a Calzone

Just like pizza, a calzone can be made with almost any combination of ingredients so it’s a great way to use up any leftovers which, by themselves, might not make up a whole meal. Traditionally a calzone is filled with ricotta and mozzarella cheese and a variety of other meats and vegetables. This recipe for turkey mushroom broccoli calzone is a fantastic way to use up cooked turkey and get some veggies into the meal as well.

Of course, pizza dough is the first ingredient that you do need to have on hand (although bread dough will work just as well). If you’re making your own dough, be sure to leave enough time for it to rise properly. If you’ve purchased pizza dough, leaving it out on the counter while you prepare the other ingredients will make it easier to stretch or roll without it shrinking back on you. Speaking of the other ingredients, it’s good to know that the ingredients you add to a calzone won’t have time or access to direct heat in the oven to get properly cooked, so you need to give them a head start before wrapping them in your calzone. Blanch the broccoli and sauté the mushrooms while the pizza dough comes to room temperature.  

Ingredients on a cutting board - turkey, broccoli, mushrooms,, cheese, spices and pizza dough in the background.

Folding and Sealing a Calzone

Basically a calzone is folded into a half moon and then sealed to keep the filling inside. Roll the dough into a circle, spread the filling on half of the dough and fold the top crust over the filling. Roll up the edges and crimp it shut. You can brush with egg wash or olive oil to give the calzone a more glossy finish.

Parchment paper is a great trick when you’re making pizza, calzones or any dough-y item on a pizza stone or steel. The biggest challenge to using a pizza stone is getting the food onto it, but parchment paper allows food to slide off a pizza peel and onto the stone with no trouble. The paper browns a little, but will not catch on fire unless it makes contact with the heating element. So, by trimming the paper to fit whatever your cooking, it simply bakes with the food and then peels off the bottom very easily. It also catches any cheese that might ooze out of the dough, making clean up non-existent. 

Building a calzone with one completely folded and another partially filled with filling, ready to fold the dough over.

If you don’t have a pizza stone or steel, you can pre-heat an inverted baking tray in your oven and use that, but I highly recommend having a pizza steel as part of your kitchen arsenal.

Two baked turkey mushroom broccoli calzone on a pizza peel.

With the right dough and a good hot oven, your turkey mushroom broccoli calzone will be a thing to behold. Its beauty will only be surpassed by the beautiful smiles on those you’re feeding.

The Difference Between a Calzone and Stromboli

The major difference between a stromboli and calzone is the way they are folded. A calzone is folded into a half moon with the filling inside, whereas a stromboli is rolled up into a log with the filling spiraled in the dough. Some even consider a stromboli a sandwich and they are usually sliced for serving. The fillings for both are versatile and similar, consisting of meat, sauce and cheese. One notable difference is that a stromboli usually has the sauce rolled up inside where a calzone has the sauce on the side.

When I want cheese and veggies I tend to go for a Calzone, but when I’m in the mood for Italian meats and cheeses my go-to is this Classic Italian Stromboli. For parties, these Air Fryer Stromboli Pinwheels are always a big hit (at least with me!). I always made extras because they are quite addictive!

Turkey, Mushroom and Broccoli Calzone

  • Prep Time: 20 m
  • Cook Time: 30 m
  • Resting Time: 10 m
  • Total Time: 1 h
  • Servings:


  • cups broccoli florets cut into pieces
  • olive oil
  • 8 ounces mushrooms sliced
  • cups cooked turkey breast cut into ½-inch cubes
  • 1 cup grated mozzarella cheese
  • cups ricotta cheese
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • freshly ground black pepper
  • 16- ounces homemade or store-bought pizza dough
  • 2 tablespoons olive oil
  • pizza or marinara sauce optional


  1. Bring a medium saucepan of water to a boil and blanch the broccoli in the water for 3 to 4 minutes. Drain and run the broccoli under cold water to stop the cooking process and set the broccoli aside.
  2. Pre-heat a sauté pan over medium-high heat. Add a little olive oil and sauté the mushrooms until browned. Season with salt and freshly ground black pepper, remove the sauté pan from the heat and set aside.
  3. Pre-heat a pizza stone, pizza steel or heavy baking sheet in the oven at 400°F for 20 to 30 minutes.
  4. Combine the turkey, mozzarella cheese, ricotta cheese, Italian seasoning, salt and freshly ground black pepper in a bowl. Fold the blanched broccoli and sautéed mushrooms into the mixture.
  5. Divide the pizza dough in half. With floured hands or on a floured surface, stretch or roll one half of the dough into a 10-inch circle. Spread half of the turkey and cheese mixture on one half of the circle of dough, leaving about one inch of dough empty around the edge.
  6. Fold the other half of the dough over the cheese mixture, almost to the edge of the dough to form a half moon. Fold the bottom edge of dough up over the top edge and crimp the dough around the edges to make the crust and seal the calzone shut. Brush the dough with olive oil. Repeat with the remaining portion of pizza dough to make the second calzone.
  7. Place the calzones on a pizza peel lined with parchment paper. (If you don’t have a pizza peel, use a turned over baking sheet lined with parchment paper.) With a quick, easy and confident sliding motion (as though you were pulling a tablecloth off a table without disturbing what was on top!) slide the calzones along with the parchment paper to the pre-heated pizza stone or baking sheet in the oven. (The parchment paper should slide off with the calzones, but don’t worry – the parchment will brown but it will not catch on fire.) Bake at 400°F for 20 to 25 minutes, until dough is light brown.
  8. Remove the calzones from the oven using the pizza peel and let them cool for 10 minutes before serving. Serve with pizza sauce on the side, if desired.
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Comments (3)Post a Reply

  1. Can these be frozen? I would love to use my leftovers that way. So many of your recipes would be great for a senior to put in the freezer. Freezing information included withe recipe would be wonderful.

    1. Hi Judi. Yes, you can freeze these calzones before you bake them, but you will need to increase the cooking time when you bake them and watch to make sure they don’t over-brown.

  2. 5 stars
    I used Meredith’s pizza dough recipe. Delcious, easy, and definitely to be added as a regular item in our menu rotation.

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