Rustic Calzone Recipe

Prep

1. Heat the oven: Arrange a rack in the lower third of the oven and preheat to 450°F. Line a sheet pan with parchment.
2. Bring the dough to room temp: If your dough is cold, let it sit out 30 to 60 minutes so it stretches easily.

Make the Filling

1. Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through, 5 to 7 minutes. If there is a lot of fat in the pan, carefully drain it off so your filling stays rich, not greasy.
2. Garlic and greens: Add garlic and cook 30 seconds. Add spinach, Italian seasoning, salt, pepper, and red pepper flakes. Toss until the greens wilt and any liquid cooks off, 2 to 3 minutes. If your greens throw off a lot of moisture, keep cooking until the pan looks mostly dry.
3. Brighten it up: Turn off the heat and stir in lemon juice. Let the mixture cool 5 to 10 minutes so it does not melt the cheese too early.
4. Mix cheeses: In a bowl, stir ricotta, mozzarella, Parmesan, and herbs (if using). Add the cooled sausage and greens and mix until combined. Taste and adjust salt.

Assemble

1. Stretch the dough: On a lightly floured surface, stretch each dough piece into a 7 to 8 inch round. Keep the center slightly thicker to help prevent tearing.
2. Fill: Spoon about 3/4 cup filling onto one half of each round, leaving a 3/4 inch border.
3. Seal: Fold dough over the filling to make a half-moon. Press the edges together firmly, then crimp with a fork. Transfer to the sheet pan.
4. Vent and shine: Cut 2 small slits on top of each calzone. Brush with egg wash, then lightly brush or drizzle with a little olive oil. Finish with a pinch of Parmesan if you want extra color and crunch.

Bake and Serve

1. Bake: Bake 16 to 20 minutes, until deep golden brown.
2. Warm the sauce: While they bake, heat marinara with olive oil, garlic powder, black pepper, and red pepper flakes (if using) in a small saucepan until hot, 3 to 5 minutes. Taste and add a pinch of salt if needed.
3. Rest: Let calzones rest 5 minutes before cutting. The filling sets, the cheese stays inside, and you avoid lava-mouth.