We made homemade pizza dough for this, but you can make it super-easy by picking up pre-made pizza dough. We've found it at Sprouts, Whole Foods, and Trader Joes. I've included the pizza dough recipe at the end if you don't have access to any of those. It's very easy! And I totally forgot to take a picture.
2 cloves garlic, minced
1/2 onion, chopped
6 ounces baby bella mushrooms, sliced
3 ounces cooked italian sausage, crumbled (we had this from another meal)
3 ounces baby spinach, rough chopped
1 teaspoon Italian seasoning blend
1/4 teaspoon crushed red pepper
2 oz ricotta cheese
1/4 cup parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
Pre-heat oven to 450 degrees. Heat the oil over medium high heat until oil is shimmering. Add mushrooms and onions, salt and pepper, and Italian seasoning and saute until softened. Add garlic and crushed red pepper, saute until fragrant, then add spinach and sausage and saute until sausage is warm and spinach is wilted. Turn off heat, and stir the ricotta in, and set aside.
On a floured surface, cut 8 oz pizza dough into 2 equal parts. Using a rolling pin or the heels of your floured hands, form into circles. You want the dough to be about 1/8 thick. Place half the filling on one side of each of your calzones and sprinkle with the parmesan cheese. Fold over, and roll and pinch together. Paint the tops of the calzone with a bit of olive oil, sprinkle with a bit of Italian seasoning, and cut a couple of one inch slits in the top with a sharp knife.
Place on a sheet pan covered with a piece of parchment paper. Bake at 450 degrees until golden and crisp, about 25 minutes.
Serve with marinara for dipping.
Basic Pizza Dough (Courtesy of America's Test Kitchen's book "The Complete Cooking for Two Cookbook"):
1 cup or 5.5 ounces bread flour, plus extra for surface/hands/etc.
3/4 teaspoon INSTANT or RAPID-RISE yeast (not Active Dry)
1/2 teaspoon salt
1-1/2 teaspoons olive oil
7 tablespoons warm water (110 degrees)
In a stand mixer or food processor, process flour, yeast, and salt until well combined, about 2 seconds. With mixer/processor running at low speed, slow add oil, then water, and process until dough forms a sticky ball that clears sides of bowl, about 1-1/2 to 2 minutes. (If, after one minute, dough is sticky and clings to blade or dough hood, add extra flour, 1 tablespoon at a time, until it clears the side of the bowl.
Transfer dough to lightly floured counter and shape into a tight ball with floured hands, then place into a large, lightly oiled bowl and cover tightly with greased plastic wrap (so the wrap won't stick to the dough when it rises). Let rise in a warm spot until doubled in size, 1-1/2 to 2 hours.