Calzone, Naked or Fully Clothed

1. 1

   Preheat oven (and pizza stone if you have it, or cookie sheet) to 500F

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   1.

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   Brown sausage in a very small amount of cooking spray over medium-high heat until fully cooked.

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   You will need to cook any meat that you put into the calzone before mixing it with other things.

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   Remove meat from skillet after done and set aside.

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   2.

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   Add another spritz of cooking spray to your pan.

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   Add in any veggies you want (except the spinach), still over medium high heat.

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   Note that onions and bell peppers will need more time to cook than mushrooms.

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    So add the more hearty veggies first, and then after a few minutes, add in the softer ones.

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    3.

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    Add sausage back to skillet.

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    Spoon pizza sauce over meat and vegetables.

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    Reduce heat to medium low.

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    Allow all ingredients to heat up.

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    4.

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    Meanwhile, divide dough (each ball of dough should make make at least 2 very large Calzones, 4 medium ones).

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    5.

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    On a lightly floured surface, roll dough to around 1/8 inch thick, 12 inch in diameter circle.

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    6.

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    Once filling is well heated, add a good handful of fresh spinach leaves.

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    Stir until wilted and incorporated.

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    7.

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    Evenly divide filling from skillet onto half of dough.

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    Be sure to set aside filling for yourself if youre not wrapping it!!

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    8.

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    Sprinkle filling with mozzarella or Parmesan or both.

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    9.

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    Fold empty side of dough over and crimp along the edges to seal as best as possible.

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    10.

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    Using a large floured spatula, transfer Calzones to pizza stone (or preheated cookie sheet).

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    11.

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    Bake until dough is puffed and golden, 10-15 minutes.

* Per serving · 4 servings · Values may vary.