Cheesy Spinach and Beef Calzones
Let pizza dough sit out to reach room temperature. Meanwhile, in a large skillet, cook mushrooms in hot olive oil over medium heat until mushrooms have stopped releasing liquid, about 6 minutes. Add beef, breaking it up with a spoon. Cook until no longer pink, about 5 minutes. Season with salt and black pepper.Advertisement
In a medium bowl, combine ricotta, spinach, Parmesan, garlic, nutmeg and crushed red pepper. Season with salt and pepper.
On a floured surface, divide dough into six portions; shape into balls. For each calzone, roll one ball into a 7-inch circle. Leaving a 1-inch border, spread one-sixth of the ricotta mixture on one side of the dough, leaving the other side empty. Top ricotta with one-sixth of the meat mixture, then 2 to 3 tablespoons mozzarella. Lightly brush the border with water. Fold dough over filling and crimp with a fork. Transfer calzones to two greased baking sheets.
In a small bowl, beat the egg with the water. Brush calzones with egg wash and pierce the top once with a knife to make a steam vent. Bake at 450° until golden, 15 to 20 minutes, rotating pans once. (Calzones should sound hollow when tapped.) Cool slightly before serving with warm marinara sauce.
In testing, we found that Trader Joe's pizza dough is one of the best options for this recipe: It's affordable, handles easily and has a homemade flavor.