Calzone, Naked or Fully Clothed

Preheat oven (and pizza stone if you have it, or cookie sheet) to 500F

1. Brown sausage in a very small amount of cooking spray over medium-high heat until fully cooked. You will need to cook any meat that you put into the calzone before mixing it with other things. Remove meat from skillet after done and set aside.
2. Add another spritz of cooking spray to your pan. Add in any veggies you want (except the spinach), still over medium high heat. Note that onions and bell peppers will need more time to cook than mushrooms. So add the more hearty veggies first, and then after a few minutes, add in the softer ones.
3. Add sausage back to skillet. Spoon pizza sauce over meat and vegetables. Reduce heat to medium low. Allow all ingredients to heat up.
4. Meanwhile, divide dough (each ball of dough should make make at least 2 very large Calzones, 4 medium ones).
5. On a lightly floured surface, roll dough to around 1/8 inch thick, 12 inch in diameter circle.
6. Once filling is well heated, add a good handful of fresh spinach leaves. Stir until wilted and incorporated.
7. Evenly divide filling from skillet onto half of dough. Be sure to set aside filling for yourself if you’re not wrapping it!!
8. Sprinkle filling with mozzarella or Parmesan or both.
9. Fold empty side of dough over and crimp along the edges to seal as best as possible.
10. Using a large floured spatula, transfer Calzones to pizza stone (or preheated cookie sheet).
11. Bake until dough is puffed and golden, 10-15 minutes.