Three-Cheese Mushroom and Spinach Calzone
Adapted from Epicurious
1 T. Olive Oil, plus additional for brushing
1 8-oz. package Crimini Mushrooms, sliced
2 Garlic cloves, pressed and chopped
1/2 t. dried Oregano
4 C. (packed) baby Spinach
All purpose Flour (for sprinkling)
1 lb. fresh Pizza Dough (yes, I haven't quite committed to making my own yet . . .)
5 T. Parmesan cheese, grated
1 1/2 C. Fontina cheese, grated
1/4 C. Whole-Milk Ricotta Cheese
1/4 t. dried Crushed Red Pepper
Preheat oven to 425 degrees. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms; saute until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
Line rimless baking sheet with parchment paper. Sprinkle paper with flour. Divide dough into four portions and roll out on lined baking sheet to 15 x 10 inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over crusts, leaving 1 inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
Bake calzone until puffed and brown, about 18 minutes.