Tuscan Calzones With the Works

Rachael Ray--Book of 10

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  pizza dough
•  flour (to dust your hands)
• 4  tablespoons extra virgin olive oil, plus more for drizzling
• 4  portobello mushroom caps, thinly sliced
• 3  garlic cloves, chopped
• 2  tablespoons  chopped fresh rosemary
•  salt
•  black pepper
• 1 (10 ounce) package frozen chopped spinach
• 1 (15 ounce) can cannellini beans, drained
• 2  cups  shredded provolone cheese or 2  cups mozzarella cheese
• 1 (15 ounce) can  pizza sauce
• 1⁄4 cup kalamata olives or 1⁄4 cup  oil-cured olives, pitted and finely chopped

Directions

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