Creamy mozzarella and mascarpone melt around tender potatoes, earthy wild mushrooms and pungent wild garlic. Each bite reveals layers of flavour in this comforting calzone, celebrating seasonal British produce with Italian flair and irresistible cheesy pulls.
By Matt TebbuttFrom Saturday Kitchen Recipes
Nutri-Score C. This wild garlic calzone recipe offers a balanced meal with seasonal vegetables and quality cheese. The wild mushrooms and potatoes provide fibre and nutrients, while mozzarella and mascarpone contribute protein and calcium. Enjoy as part of a varied diet with a fresh salad.
Estimated per serving: 520 kcal, 24g fat (11g saturates), 58g carbs (4g sugars), 5g fibre, 22g protein, 1.6g salt
Ingredients
For the dough
- 300ml/10fl oz warm water
- 1 tsp caster sugar
- 7g dried yeast
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- 1 tsp salt
- 2 tbsp olive oil, plus extra for greasing
For the filling
- 2 tbsp olive oil
- 10g/½oz wild garlic, finely sliced
- 150g/5½oz grated mozzarella
- 100g/3½oz mascarpone
- 4 Jersey Royal new potatoes, thinly sliced
- 50g/1¾oz wild mushrooms (such as St George’s)
- 10g/½oz chives, chopped
- 50g/1¾oz Parmesan, grated, plus extra to serve
Customise
- Swap wild garlic for regular garlic or spinach if unavailable
- Use regular mushrooms like chestnut or button if wild mushrooms aren’t in season
- Replace Jersey Royal potatoes with any waxy new potatoes or even sweet potato
- Try ricotta instead of mascarpone for a lighter filling
Method
- Activate the yeast and make the dough (15 mins active, plus 1-2 hours rising – essential make-ahead step):
Pour the warm water into a bowl and stir in the caster sugar and dried yeast. Leave it alone for 5-10 minutes until you see lovely foam forming on top – this tells you the yeast is alive and ready to work its magic. In a separate large bowl, mix the strong white bread flour and salt, then pour in the foamy yeast mixture and olive oil. Bring everything together into a shaggy dough, then turn it out onto a lightly floured surface. - Knead and prove the dough (10 mins kneading, 1-2 hours proving – can prepare ahead):
Knead the dough for about 10 minutes until it feels smooth, springy and elastic – think of it as giving the dough a little workout to develop that gluten. Pop it into a lightly oiled bowl, cover with a damp tea towel or cling film, and leave in a warm, draught-free spot for 1-2 hours until it’s doubled in size. This proving time is crucial for light, airy calzone dough, so be patient – you can use this time to prep your filling ingredients. - Prepare the wild mushroom and wild garlic filling (10 mins, while dough proves):
Heat a frying pan over medium-high heat and add the olive oil. Once hot, toss in the wild mushrooms and cook for 2 minutes until they’re golden brown and any moisture has evaporated. Add the finely sliced wild garlic leaves and cook for just another minute until fragrant – wild garlic cooks quickly and you want to keep that fresh, garlicky punch. Remove from the heat immediately and set aside to cool slightly. - Shape and fill the calzones (15 mins, after dough has risen):
Once the dough has doubled, knock it back gently to release the air, then divide into 4 equal balls. On a floured surface, roll or stretch each ball into a round base about 20cm across – don’t worry if they’re not perfectly circular, rustic is good! Preheat your oven to 230°C/210°C Fan/Gas 8 with a pizza stone or large baking tray inside to get it ripping hot. - Assemble the calzones with cheese and vegetables (10 mins):
Spread a quarter of the mascarpone over one half of each dough base, leaving a 2cm border around the edge. Scatter over the sliced Jersey Royal potatoes, cooked wild mushrooms and wild garlic mixture, grated mozzarella, chopped chives and finally the grated Parmesan. The key is not to overfill – you want enough room to seal them properly without the filling bursting out during baking. - Seal and bake until golden (10-12 mins baking time):
Fold the dough over the filling to create a half-moon shape, then crimp the edges firmly with your fingers or a fork to seal tightly – this keeps all that gorgeous cheesy filling inside. Carefully transfer the calzones onto the preheated pizza stone or baking tray and bake for 10 minutes or until the dough is golden brown and crisp. Serve immediately with extra grated Parmesan scattered over the top for that perfect finish.
Chef’s tip: For extra-crispy calzone dough, brush the tops with a little olive oil before baking. The combination of earthy wild mushrooms, pungent wild garlic and creamy cheese creates an irresistible filling – make sure your potatoes are sliced really thin so they cook through properly. These calzones are best served immediately while the cheese is gloriously molten and the dough is crisp and golden.