Go Green Calzone

Rachael Ray Mag has such WONDERFUL recipes!
6 Servings

Ingredients:
2 pounds baby spinach
12 ounces sweet Italian sausage, casings discarded
2 tablespoons extra-virgin olive oil
1 onion, chopped
12 ounces mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Salt and pepper
1 pound store-bought pizza dough (or homemade machine crescents)
1 1/2 cups store-bought marinara sauce (optional)

Directions:
1. In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl. (We use boxed frozen spinach (2) to simplify the recipe/cooking. - thaw well and squeeze to drain)

2. In the same skillet, cook the sausage and onions over medium-high heat in 1 T olive oil, breaking up sausage, until browned and the onion is softened, about 5 minutes. Transfer to the spinach mixture. Stir in the mozzarella and Parmesan; season with salt and pepper.

3. Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, roll out the dough to form a 20-by-15-inch rectangle. Mound the filling lengthwise down one side of the dough. Fold the long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top. Bake until golden, 25 to 35 minutes. Serve with the marinara sauce if desired.