2 (1 lb.)balls pizza dough, divided into 4 portions each
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
Set a large skillet to medium heat; add oil. Once hot, add Italian sausage and crumble with a wooden spoon. Add onion, bell peppers, onions and garlic. Sauté until sausage is browned and veggies are softened, about 10 minutes. Reduce heat to low. Add spinach and cover skillet. Sauté for 3 minutes, until spinach has wilted, stirring occasionally.
In a large bowl, combine ricotta, mozzarella, Parmesan, salt, pepper, and sausage-veggie mixture. Stir well to combine ingredients.
Roll out pizza dough portions into 8-inch rounds on a well-floured surface. Scoop 3/4 cup filling onto one side of each dough round. Fold dough over to enclose filling; press to seal edges. Pinch and roll dough up and over to form a decorative edge. Place on prepared baking sheet.
Whisk egg with 1 tsp. water. Brush tops of calzones with egg wash. Using a paring knife, slice 3 small vents in each unbaked calzone.
Bake until calzones are golden and crisp, 15 to 20 minutes. Serve with marinara sauce for dipping, if desired.
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