Spinach and Cheese Calzones with Tomato Sauce

Here is the recipe for pizza dough. This made 2 large calzones. http://casseroleclub.blogspot.com/2009/09/pesto-pizza.htm

I made the dough and separated them into 2 balls before letting them rise.

 Filling for 2 large calzones:
 9 oz fresh baby spinach
24 oz whole milk ricotta (I used whole because it’s less watery)
Mozzarella cheese,
freshly grated, about 4 oz Pecorino romano cheese,
 maybe 2 Tablespoons Olive oil, to brush top

 Steam spinach until it is wilted. Strain out water. When cool enough to handle, squeeze out water. Chop finely and blot more water out with paper towel. (I didn’t want any leaking liquid!) Stir together with cheeses. Romano should make it salty. Roll out pizza dough to about a 14 inch diameter circle. Note – this makes a very thick crust for the calzone – make a smaller one if you want thicker crust. Brush a little water around half of the edge. Spread filling on half, allowing 1 inch of dough edge. Fold over and press edge. Cut a few air vents. Brush olive oil over top. I baked these on a pizza pan (metal pan with holes) on the bottom shelf of the oven (525 degrees) for about 14 minutes. Make sure you watch it so it doesn’t burn. Serve with tomato sauce.

 Here is the recipe for the tomato sauce http://www.casseroleclub.blogspot.com/2011/09/fresh-tomato-sauce.html