three cheese calzones

Calzones are the perfect dinner item for the same reasons that a banana is the perfect snack: self-contained, serving size specific, and the best part is on the inside. But calzones beat bananas on this point: you get to eat the wrapper.

THREE CHEESE CALZONES

1 pound refrigerated pizza dough
1 cup fresh ricotta
1 cup grated mozzarella
1/4 cup grated Parmesan
1 bag or bunch spinach, thick stems removed
1 small can sliced black olives, drained
1/2 cup banana peppers from a jar, chopped if large
1/2 cup sundried tomatoes, chopped if large
1/4 cup jalapeno slices from a jar
1 green pepper, seeded and diced
black pepper
2 tablespoons olive oil
1 cup jarred marinara sauce, warmed

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.In a large bowl, combine the ricotta, mozzarella, Parmesan, vegetables, and 1/4 teaspoon pepper. Place the cheese mixture on 1/2 of each 8-inch round. Fold the dough over the filling and pinch the edges to seal.Brush the tops of the calzones with the oil. Transfer to a greased baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Tips: If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again. You can easily add turkey pepperoni, ground beef, etc. for a non-vegetarian version. Add pesto from a jar for a spin!