Go Green Giant Calzone
Getting kids to eat their spinach is easy with this pizza-parlor classic that’s fun for teen chefs to help prepare.
- 2 pounds baby spinach
- 8 ounces sweet Italian sausage, casings discarded
- 2 tablespoons extra virgin olive oil, divided
- 1 onion, chopped
- 12 ounces mozzarella cheese, shredded
- 1/4 cup grated parmesan cheese
- Salt and pepper
- 1 pound store-bought pizza dough
- 1 1/2 cups store-bought marinara sauce
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, 1-2 minutes. Drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop the spinach, 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.
Pre-heat the oven to 425°F.
Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, stretch out the dough to form a 10-inch x 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 border 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 remaning 1 1/2 teaspoons olive oil over the calzone, then cut two small vents in the top. Bake until golden, 30-35 minutes. Serve with the marinara sauce.