Tuscan Calzones with "The Works"

By dette

Get in "The Zone." hese calzones are meal-free, super hearty, and super healthy. Eat up, chow down, and enjoy.

Ingredients

• 1 sack ( 1 pound) pizza dough
• A little flour to dust your hands with
• 4 tbls EVOO
• 4 portobello mushroom caps, thinly sliced
• 3 garlic cloves, chopped
• 2 tblsp chopped fresh rosemary
• Salt and black pepper
• 1 10 oz. blox frozen chopped spinach
• 1 15 0z can cannellini beans, drained
• 2 c. shredded provolone or mozzarella cheese
• 1 15 oz. can pizza sauce
• 1/4 c. kalamata or oil-cured olives, pitted and
• finley chopped

Preparation

Step 1

Preheat a medium nonstick skillet.

Preheat the oven to 400. Cut the dough into 4 equal portions. Dust your hands with flour and spread the dough into 4 rounds, -10 inches in diameter.

To the hot skillet, add 2 tblsp of the EVOO, twice around the pan, then add the sliced mushrooms and two thirds of the chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutesk then season with rosemary, salt, and pepper.

While the mushrooms cook, microwave the frozen spinach on high for 6 mintues. Place the defrosted spinach ina clean kitchen towel and wrign dry, Separate the spinach as you transfer it to a bowl with the drained beans. Mash the beans with the spinach and remaining chopped garlic, a drizzle of EVOO, and salt and peper to taste.'

Spread half of each dough round with one fourth of the bean mixture. Top with one fourth of the mushrooms and then about 1/2 c. of cheese. Fold the dough over and seal the calzones. Brush a cookie sheet with EVOO, arrange the calzones on the sheet and brush the remaining EVOO lieghtly over each calzonel. Bake the calzones until golden all over, 15 mintues.

Heat the pizza sauce over low ehat ina small pot. Stir int he chopped olives and remove it from the heat.'

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