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Deangelo's Wild Mushroom Calzone
Posted on 4/30/26 at 4:06 pm
Posted on 4/30/26 at 4:06 pm
Deangelo's wild mushroom calzone was my favorite. Does anyone remember what all the ingredients were?
6
Posted on 4/30/26 at 6:50 pm to CWS91
Their Al Nello calzone was my favorite!
This post was edited on 4/30/26 at 6:51 pm
Posted on 4/30/26 at 8:49 pm to CWS91
Chicken Florentine FTW
Posted on 4/30/26 at 11:01 pm to CWS91
White sauce, roasted garlic and fresh garlic, sauteed crimin mushrooms, carmalized onion, smoked mozzarella, herbed ricotta and parmesean. Made a lot of them back in the day and this is what I recall. May have had spinnach?
Posted on 4/30/26 at 11:39 pm to Viceroy_Fizzlebottom
quote:
White sauce, roasted garlic and fresh garlic, sauteed crimin mushrooms, carmalized onion, smoked mozzarella, herbed ricotta and parmesean. Made a lot of them back in the day and this is what I recall. May have had spinnach?
I worked at DeAngelo’s in ‘99-‘01. I remember the day I wrote this up on the specials board for the first time…mostly because I think it was the first time we put out a specials board. I remember it a little differently. I don’t remember the white sauce, I thought it was portabella, crimini, and porcini mushrooms that had all been sautéed down in white wine and butter. I thought it had grilled chicken. I don’t remember them ever caramelizing onions back then. Absolutely had the roasted garlic, smoked mozz, and parm.
Ever since working there I’m annoyed by raw mushrooms being put on a pizza/Calzone.
Posted on 5/1/26 at 5:28 am to CWS91
Chicken ruspante was a weekly staple. We’d split one and she’d have a ceaser and I’d have a sensation.
Posted on 5/1/26 at 8:53 am to Viceroy_Fizzlebottom
Thanks! I figured someone here had worked at Deangelo's.
Posted on 5/1/26 at 9:42 am to DanglingFury
did a quick google search: were these the DeAngelo ingredients back in the day ?
Wild Mushroom Calzone
Ricotta and romano cheese, wild mushrooms, lemon thyme chicken, roasted garlic cloves, smoked mozzarella and marinated roma tomatoes
guess I'll be making this over the weekend ... sounds delicious
Wild Mushroom Calzone
Ricotta and romano cheese, wild mushrooms, lemon thyme chicken, roasted garlic cloves, smoked mozzarella and marinated roma tomatoes
guess I'll be making this over the weekend ... sounds delicious
Posted on 5/1/26 at 10:01 am to Got Blaze
Yup that all sounds right on. The Romano and tomatoes were just thrown on top as garnishes, and don’t forget a side of marinara.
Posted on 5/1/26 at 10:06 am to CWS91
Those deangelo's calzones were so damn good. It was my introduction to what a calzone was. Boy, was I spoiled.
Posted on 5/1/26 at 10:12 am to DanglingFury
quote:
I worked at DeAngelo’s in ‘99-‘01. I remember the day I wrote this up on the specials board for the first time…mostly because I think it was the first time we put out a specials board. I remember it a little differently. I don’t remember the white sauce, I thought it was portabella, crimini, and porcini mushrooms that had all been sautéed down in white wine and butter. I thought it had grilled chicken. I don’t remember them ever caramelizing onions back then. Absolutely had the roasted garlic, smoked mozz, and parm.
I used to work in the kitchen around '05-'06. I was mostly a line cook, but I did prep a few times. I don't remember using wine for the sauté, but maybe it was there. I remember butter, salt, pepper, thyme, and minced garlic. I still sauté mushrooms this way and it's perfect.
We did use caramelized onions.
quote:
Ever since working there I’m annoyed by raw mushrooms being put on a pizza/Calzone.
Absolutely. No flavor and a little funky smell.
Posted on 5/1/26 at 10:41 am to RonFNSwanson
quote:
I don't remember using wine for the sauté
When cooking down onions (thinly sliced) for burgers or French onion soup, I deglaze the skillet with sherry once the consistency/color is achieved. I then use a wooden spoon to scrape up any browned caramelized bits formed on the bottom of the pan. Seems like it takes an hour from start to finish but so worth it.
Posted on 5/7/26 at 11:37 pm to DanglingFury
It was Crimini and Portabellos. Best part of the sauteed mushrooms was the fresh sage. Really made them unique.
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