Calzones Provencal

This is a good meatless calzone Cannellini beans and provolone cheese are the base for this meatless "sandwich," with spinach & olives baked inside folded pizza dough.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 calzones

Ingredients

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 4  garlic cloves, chopped
• 2  teaspoons lemon juice
• 1⁄4 teaspoon salt
• 1  teaspoon fennel seed
• 1⁄2 teaspoon dried rosemary, crushed
• 1⁄2 teaspoon black pepper
• 2  tablespoons extra virgin olive oil
• 2 (13 7/8ounce) cans  refrigerated  pizza dough or 2 (13 7/8ounce) cans  favorite  recipe pizza dough
• 1 (10 ounce) box frozen spinach, thawed and squeezed dry
• 1  cup  shredded provolone cheese
• 1⁄2 cup  chopped black olives

Directions

1. Preheat oven to 375 degrees.
2. Place beans, garlic, lemon juice, salt, fennel seeds, rosemary, pepper and olive oil in a food processor and process until smooth. Transfer to a bowl.
3. Grease or spray 1 large or 2 small cookie sheets. Unroll pizza dough on a lightly floured work surface and press each into a 12 inch square.
4. Cut each into 4, 6-inch squares.
5. Combine spinach, provolone and olives.
6. Spread bean mixture over half of each dough square, dividing evenly, and then top with spinach mixture.
7. Fold other half of dough over filling, stretching slightly to fit. Press edges with fork to seal well. Cut a slit in top of each and place on cookie sheet.
8. Bake until golden brown, 10 to 15 minutes.