Spinach Calzones

Prepare the yeast dough according to your preferred recipe or use store-bought pizza dough, then set it aside in a warm place to rise until doubled in size, approximately 1 hour.

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil.

Wash and wilt the fresh spinach in a dry skillet over medium heat for 2-3 minutes, then remove from heat, allow to cool slightly, and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.

In a large mixing bowl, combine the drained spinach, ricotta cheese, shredded mozzarella, grated Parmesan, eggs, Italian seasoning, salt, and pepper, stirring until the filling is thoroughly mixed and uniform.

Divide the risen dough into equal portions, then roll each portion out on a lightly floured surface into a circle approximately 8 inches in diameter.

Spoon an equal portion of the spinach and cheese filling onto one half of each dough circle, leaving a 1-inch border around the edge, then fold the empty half of the dough over the filling to form a half-moon shape and press the edges firmly to seal, crimping with a fork.

Transfer the sealed calzones to the prepared baking sheet, brush the tops with a light egg wash or olive oil, and cut 2-3 small slits in the top of each calzone to allow steam to escape during baking.

Bake the calzones in the preheated oven for 20-25 minutes, or until the crust is deep golden brown and cooked through, then remove from the oven and allow to cool for 5 minutes before serving.