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1
Preheat a medium nonstick skillet.
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2
Preheat the oven to 400F.
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3
Cut the dough into 4 equal portions.
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4
Dust your hands with flour and spread the dough into 4 rounds, 8 to 10 inches in diameter.
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5
To the hot skillet, add 2 tablespoons of the EVOO, twice around the pan, then add the sliced mushrooms and two thirds of the chopped garlic.
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6
Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt, and pepper.
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7
While the mushrooms cook, microwave the frozen spinach on high for 6 minutes.
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8
Place the defrosted spinach in a clean kitchen towel and wring dry.
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9
Separate the spinach as you transfer it to a bowl with the drained beans.
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10
Mash the beans with the spinach and remaining chopped garlic, a drizzle of EVOO, and salt and pepper to taste.
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11
Spread half of each dough round with one fourth of the bean mixture.
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12
Top with one fourth of the mushrooms and then about 1/2 cup of cheese.
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13
Fold the dough over and seal the calzones.
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14
Brush a cookie sheet with EVOO, arrange the calzones on the sheet, and brush the remaining EVOO lightly over each calzone.
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15
Bake the calzones until golden all over, 15 minutes.
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16
Heat the pizza sauce over low heat in a small pot.
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17
Stir in the chopped olives and remove it from the heat.
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18
Serve the calzones with small ramekins of black-olive pizza sauce for dipping.
