Chard, Mushroom and Burrata Calzones

Chard, Mushroom and Burrata Calzones |

Here I am with the burrata again. It’s like when I discovered browned butter, and didn’t understand why I would ever make anything with regular melted butter again.

When burrata (fresh mozzarella stuffed with mozzarella shreds SOAKED IN CREAM) sits next to the plain old fresh mozzarella on the shelf? I’m going burrata all the way, baby.

Chard, Mushroom and Burrata Calzones |

I bought my most recent tub of burrata when perusing the grocery store for ingredients to stuff inside of calzones. We make calzones pretty regularly in our house, so when I recently realized this blog was calzone-less, I decided that needed to change. This blog was living a lie, and needed to come clean.

Chard, Mushroom and Burrata Calzones |

As I mentioned last week, Ryan likes food stuffed inside of food. Ergo, Ryan prefers calzones over pizza, even when we’re talking about the same crust and same ingredients.

When that crust is the whole wheat beer pizza crust I made just for him, mushrooms, and cheese stuffed with CHEESE? He feels like he’s winning life.

Chard, Mushroom and Burrata Calzones |

The chard (not-so-subtly) hiding in there is for me, but Ryan doesn’t mind it. He’ll happily eat his greens, as long as they’re surrounded by cheese.

Chard, Mushroom and Burrata Calzones |

If you like white pizzas, you will love these calzones! They’re rich, creamy, savory, and super satisfying. It’s like a hug for your pizza-loving mouth.

For those who like red sauce with their pizza (or with their everything, like me), serve these calzones with some marinara for dipping! Boom, easy.

Chard, Mushroom and Burrata Calzones |

Feel free to swap out the chard for spinach, kale, or other greens you like in your life. If you’re serving someone who dislikes mushrooms (they are quite polarizing, after all), you can either omit them, or swap them out for another veggie of your choosing – maybe artichokes? Probably artichokes.

Chard, Mushroom and Burrata Calzones

Vegetarian calzones made with whole wheat beer pizza dough, ricotta, mushrooms, chard, and burrata. Rich, creamy, and super satisfying!

Yield: 4 calzones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


  • 1 recipe whole wheat beer pizza dough
  • 1 cup part skim ricotta
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt, divided
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 shallot, diced
  • 3.5 ounces shitaake mushrooms, chopped
  • 5 large leaves rainbow chard, chopped
  • 4 ounces burrata, sliced (or fresh mozzarella, if burrata is not available)
  • Olive oil or egg wash, for brushing
  • Marinara, for serving (optional)


  1. After the dough's initial rise, separate it into four pieces. Form a tight ball with each piece of dough, and cover with a damp towel. Let rise for 15 minutes.
  2. Preheat oven to 400 degrees. If you have a pizza stone, put it into the oven while it preheats.
  3. In a small bowl, stir together the ricotta, dried oregano, and half of the salt. Set aside.
  4. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Stir in the shallot and half of the remaining salt. Cook for 2-3 minutes, until the shallot is softened.
  5. Add the mushrooms and cook for 3-5 minutes, until they release their juices. Stir in the remaining salt and chard, and cook until wilted, about 2-3 minutes.
  6. On a large piece of parchment placed on a pizza peel or cutting board, roll each ball of dough into an 8x6 oval. Place 1/4 of the ricotta on the bottom half of each rolled-out piece of dough, leaving a 1-inch border. Top with 1/4 of the veggies, and a slice of burrata. Fold the top of the dough over the filling, and press the edges down with your finger. Use a fork to seal the edges.
  7. Brush olive oil or 1 egg, beaten, over the top of the calzones. This will help give them a golden finish.
  8. Cut 2 slices in the top of each calzone to act as vents. Transfer the calzones to the pre-heated pizza stone (keeping them on the parchment). If you do not have a pizza stone, use a pizza pan (with holes), or a regular cookie sheet.
  9. Bake for 20 minutes, until golden on top. Let sit for 5 minutes before cutting in.
  10. Eat as-is, or serve with a side of marinara for dipping.

If you're using my whole wheat beer pizza crust recipe, these instructions pick up after the initial rise (1 or 2 hours, depending on the yeast you use).


10 Responses to “Chard, Mushroom and Burrata Calzones”

  1. Warm Vanilla Sugar — September 29, 2014 @ 7:05 am (#)

    Oh man, such a big ball of deliciousness!! Love!

  2. Tieghan — September 29, 2014 @ 8:16 am (#)

    That is so much cheesy deliciousness in little pizza pocket. Not sure anything could be better! :)

    • Katie — October 2, 2014 @ 2:44 pm (#)

      Thanks Tieghan! Food in pockets > food without pockets :)

  3. taylor @ greens & chocolate — September 29, 2014 @ 9:17 am (#)

    We love calzones too but sadly never make them at home. Just picked up a bunch of chard at the farmers market this weekend and love this idea of putting them in calzones. Veggies AND cheese FTW!

    • Katie — October 2, 2014 @ 2:45 pm (#)

      We didn’t make them for the longest time, and then last year Ryan asked if we could try it. It’s surprisingly pretty easy, and now we eat calzones all the time…maybe too often?

  4. Megan — September 29, 2014 @ 12:33 pm (#)

    Oh MY! This sounds and looks absolutely delicious. As a cheese lover, how did I not know about the burrata!? Must try immediately.

    xo Megan, Lush to Blush

  5. Liz @ Floating Kitchen — September 29, 2014 @ 10:34 pm (#)

    Oh my gosh. Burrata in a calzone is genius. I am so in love with this idea. Pinned!

  6. Thalia @ butter and brioche — September 30, 2014 @ 4:58 am (#)

    Definitely wish I could devour one of these calzones right now, they look incredible!

    • Katie — October 2, 2014 @ 2:45 pm (#)

      Thank you, Thalia!

  7. Eileen — September 30, 2014 @ 7:34 pm (#)

    I have still never yet had burrata, but after seeing these…well, I need to go find some even more than before! You have to love creamy cheese and lots of intense greens all wrapped up in a delicious pastry pocket.