spinach and meatball calzones... 30 minutes

the goods:

extra-virgin olive oil, for baking sheet and brushing
10 ounces baby spinach
all-purpose flour, for work surface
1 pound store-bought pizza dough (thawed if frozen), cut into 4 equal pieces
8 meatballs, halved, and 1 and 1/2 cups leftover sauce
8 ounces fresh mozzarella, torn into pieces
1/2 teaspoon red-pepper flakes



Preheat oven to 450 degrees. Lightly oil a rimmed baking sheet. In a large saucepan, bring 1/2 cup water to a simmer. Add spinach ans season with salt; cover and cook until wilted, about 2 minutes. Transfer to a fine-mesh sieve and drain, pressing with a rubber spatula to release as much liquid as possible. Transfer spinach to a cutting board and roughly chop.



On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together spinach, reserved meatballs and sauce, cheese, and red-pepper flakes. Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border.



Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper.



Bake until calzones are golden brown, 15 to 18 minutes.