4 from 1 vote
Two turkey, mushroom and broccoli calzones on a wooden cutting board with marinara dipping sauce and a knife.
Turkey, Mushroom and Broccoli Calzone
Prep Time
20 mins
Cook Time
30 mins
Resting Time
10 mins
Total Time
1 hr
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?
Course: Entrées, Appetizers/Snacks, Sandwiches
Cuisine: American, Italian
Keyword: Lunch, One Pot Meal, Sandwiches, turkey
Servings: 4
Calories: 586 kcal
  • 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.
Nutrition Facts
Turkey, Mushroom and Broccoli Calzone
Amount Per Serving
Calories 586 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 62mg 21%
Sodium 1401mg 58%
Potassium 390mg 11%
Total Carbohydrates 61g 20%
Dietary Fiber 3g 12%
Sugars 9g
Protein 27g 54%
Vitamin A 14.9%
Vitamin C 38.3%
Calcium 32.1%
Iron 22.8%
* Percent Daily Values are based on a 2000 calorie diet.