Go Green Giant Calzone - spinach

Method

• In a large skillet, bring 1/4 cup water to a boil over medium-high heat.
• Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain.
• Repeat with the remaining spinach.
• Let cool slightly, then squeeze to remove as much moisture as possible.
• Coarsely chop, then transfer to a large bowl.
• In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes.
• Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes.
• Transfer to the spinach mixture.
• Stir in the mozzarella and parmesan; season with salt and pepper.
• Preheat the oven to 425.
• Grease a baking sheet with 1 1/2 teaspoons olive oil.
• On the baking sheet, stretch out the dough to form a 10-by-15-inch rectangle.
• Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges.
• Fold the 1-inch edges toward the center, then fold each long side over the filling.
• Flip the calzone seam side down and re-tuck any open ends.
• Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top.
• Bake until golden, 30 to 35 minutes.
• Serve with the marinara sauce.