The combination of onions, mushrooms, and fresh spinach packs a serving of veggies into each of these easy, impressive calzones. We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.
1 (10-ounce) can refrigerated pizza crust
4 garlic cloves, minced
4 cups spinach leaves
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup (3 ounces) crumbled blue cheese
How to Make It
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
We found that a pizza cutter works well for dividing the refrigerated dough into 4 equal portions.