Calzoncini ai Funghi Porcini

Porcini Mushroom Mini Calzones

Calzoncini ai Funghi Porcini

This recipe for calzoncini ai funghi porcini originates from the picturesque region of Tuscany, Italy, where porcini mushrooms are celebrated as a culinary treasure.  Calzoncini ai funghi porcini reflect the heartwarming traditions of Tuscan cuisine, where fresh farm-to-table ingredients are cherished. Tuscany's rich agricultural heritage has inspired this delightful combination of earthy porcini mushrooms, onions, garlic, and aromatic herbs, encased in a golden and Tuscan dough and oven baked. These delicious mini calzones are perfect for an Italian aperitivo or antipasto, served with a glass of Chianti!

Servings: 14


Calzone Dough



  1. In a bowl, mix all the dough ingredients.  Let rest for about an hour.  In a large pan, sauté mushrooms with olive oil and garlic. In a separate bowl, mix all the filling ingredients. When the dough has risen, divide and roll out into small circles.  Spoon in a bit of the cheese filling and close to form half-moons. Press on the edges to close.  Deep fry or bake in preheated oven at 180 degrees C (approximately 375 degrees F).

Keywords: mushrooms, vegetarian,
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