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