- 1 pound pizza dough, quartered
- 1 pound frozen spinach, thawed and squeezed dry
- 12 ounces mozzarella, shredded
- 2 cups chopped Roasted Peppers
- 1 cup ricotta
- EVOO, for brushing
- 2 cups Tomato Sauce
Position racks in upper and lower thirds of oven and preheat to 425 degrees . Using floured hands, stretch out dough into 8-inch rounds. Combine spinach and mozzarella. Divide among dough rounds and top with peppers; dollop with ricotta. Fold dough over and pinch edges together. Transfer calzones to 2 oiled baking sheets. Brush tops with EVOO and bake until crust is puffed and golden-brown, 20 minutes. Serve with tomato sauce.