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1
In a large skillet, bring 1/4 cup water to a boil over medium-high heat.
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2
Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain.
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3
Repeat with the remaining spinach.
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4
Let cool slightly, then squeeze to remove as much moisture as possible.
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5
Coarsely chop, then transfer to a large bowl.
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6
In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes.
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7
Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes.
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8
Transfer to the spinach mixture.
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9
Stir in the mozzarella and parmesan; season with salt and pepper.
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10
Preheat the oven to 425.
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11
Grease a baking sheet with 1 1/2 teaspoons olive oil.
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12
On the baking sheet, stretch out the dough to form a 10-by-15-inch rectangle.
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13
Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges.
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14
Fold the 1-inch edges toward the center, then fold each long side over the filling.
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15
Flip the calzone seam side down and re-tuck any open ends.
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16
Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top.
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17
Bake until golden, 30 to 35 minutes.
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18
Serve with the marinara sauce.
