Tuscan Calzones with The Works

1. 1

   Preheat a medium nonstick skillet.

2. 2

   Preheat the oven to 400F.

3. 3

   Cut the dough into 4 equal portions.

4. 4

   Dust your hands with flour and spread the dough into 4 rounds, 8 to 10 inches in diameter.

5. 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.

6. 6

   Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt, and pepper.

7. 7

   While the mushrooms cook, microwave the frozen spinach on high for 6 minutes.

8. 8

   Place the defrosted spinach in a clean kitchen towel and wring dry.

9. 9

   Separate the spinach as you transfer it to a bowl with the drained beans.

10. 10

    Mash the beans with the spinach and remaining chopped garlic, a drizzle of EVOO, and salt and pepper to taste.

11. 11

    Spread half of each dough round with one fourth of the bean mixture.

12. 12

    Top with one fourth of the mushrooms and then about 1/2 cup of cheese.

13. 13

    Fold the dough over and seal the calzones.

14. 14

    Brush a cookie sheet with EVOO, arrange the calzones on the sheet, and brush the remaining EVOO lightly over each calzone.

15. 15

    Bake the calzones until golden all over, 15 minutes.

16. 16

    Heat the pizza sauce over low heat in a small pot.

17. 17

    Stir in the chopped olives and remove it from the heat.

18. 18

    Serve the calzones with small ramekins of black-olive pizza sauce for dipping.

* Per serving · 4 servings · Values may vary.