3 cheese calzones

• 1 lb refrigerated (or frozen) pizza dough
• 1 cup fresh ricotta
• 1 cup grated mozzarella cheese (4oz)
• 1/4 cup grated Parmesan cheese (1 oz)
• 1 bunch spinach, thick stems removed and roughly chopped (5 cups)
• Black pepper 1 4.2 oz package of Meatless Pepperoni (I use Yves brand)
• 2 T. Olive Oil
• 1 cup jarred marinara sauce, warmed

Preparation

1. Heat oven to 400.
2. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8 inch rounds. If the dough is too elastic and shrinks back when you roll it out, roll it and let it rest before trying again. In a large bowl, combine the ricotta, mozzarella, parmesan, spinach and 1/4 t. pepper.
3. Layer the salami on one side of each round of dough and top with the cheese mixture.
4. Fold the dough over the filling and pinch the edges to seal. Place on a parchment lined baking sheet.
5. Brush the tops of the calzones with the oil. Bake until golden, 12-15 or longer if necessary. Serve with the sauce.

Special instructions