1 teaspoon penzey's southwest seasoning dried italian
0.3 teaspoon nutmeg freshly grated
2 tablespoons olive oil extra-virgin two turns around the pan
0.5 cup parmigiano grated for sprinkling a couple of handfuls
1 handful parsley leaves italian chopped
2 cups part skim ricotta
9 servings grinds pepper black
0.5 teaspoon pepper flakes red crushed
20 ounce pizza dough refrigerated
4 servings salt and pepper
2 cups mozzarella cheese shredded
10 ounce pkt spinach frozen dry chopped
Equipment
bowl
baking sheet
sauce pan
oven
Directions
Preheat oven to 425 degrees F.
Combine first 7 ingredients in a bowl.
Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese.
Bake knots with calzones.
If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet.
Bake the calzones for 12 to 15 minutes or until golden brown all over.
Serve calzones with warm tomato or pizza sauce for dunking.
Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Add olive oil to medium saucepan over moderate heat.
Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.
