Can-do Calzone!

I don't know why making calzones has been so daunting to me for so many years even after "perfecting" my pizza.  I think it's because I was afraid it wouldn't cook right or get too soggy.  I had a whim on a Saturday afternoon to do this so I did cheat and use Trader Joe's pizza dough.  This made 2 good size calzones and a small pizza (the kids were hungry so I popped that in b/c it was quicker).  Well, see below for a crispy, chewy, ooey gooey, melted and baked to perfection, delicious calzone recipe that was very reminiscent of one of those hole-in-the-wall NY pizzerias (a.k.a. the best!).

This is just what I happened to have and used but you could vary quite a bit and I am sure it would still turn out right:

1 bag Trader Joe's pizza dough

Flour available to use as much as needed

Extra virgin olive to use as much as needed & a brush

Trader Joe's canola oil spray

2-3 cups organic baby spinach

1 large clove garlic, coarsely chopped

1 can Trader Joe's Marinara sauce

1/2 container Trader Joe's fresh ricotta cheese with 1/4 tsp. dried oregano mixed in, place in a sieve to let out some moisture while you prep everything else

1/2 of a 8oz. "ball" of fresh mozarella (not the kind that floats in water, again I got mine at Trader Joe's), chopped/torn into smaller pieces
Salt and pepper to taste
Dust a pizza peel, extra wood cutting board, or a cookie sheet with corn meal.

1. Heat sauce on lowest heat for 60-120 min.  This will reduce it and the calzone is less likely to get soggy.  It also concentrates the flavor so a little goes a long way - again, less likely to get soggy.  The bag of dough says to leave it out at room temperature for 20 minutes but I left it out for an hour.  Have your flour ready to dust b/c the dough is very sticky.

2. Preheat oven to 450 degrees with pizza stone in.

3. Heat 1-2 tsp. of olive oil in a pan/pot.  Add garlic and as soon as there is fragrance, add in spinach.  Sprinkle some salt and freshly ground pepper.  Stir 2-3 minutes and remove from heat before it is completely wilted.

4. Knead dough for a couple of minutes, form into a log, and divide into 3 parts (3 equal or 2 equal and 1 smaller if doing a pizza).  Roll into a 1/2" thick, 8-10" circle.  Place on corn mealed surface. 

5.  Brush center with olive oil except for a half inch border so that when you fold it, it sticks.

Layer some ricotta, sauce, spinach, & mozarella onto one half.  Fold over other half and using fork tines, seal edges.

6. Apply some cooking spray (this will save calories rather than more olive oil or an egg wash).  Make 2-3 small slits to allow steam to escape.

7.  Slide onto stone or place in cookie sheet into oven.  Bake 15 min. or until golden brown.  Serve with remainder of sauce for dipping.