Calzone

Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, sauté until softened, about 3 minutes.

Add spinach to the skillet and cook, stirring frequently, until wilted and any liquid has evaporated, about 4–5 minutes. Set aside and let cool.

In the same skillet, brown the Italian sausage over medium-high heat, breaking it into small pieces as it cooks, about 6–8 minutes. Drain excess fat and set aside.

In a large bowl, combine ricotta cheese, mozzarella, parmesan, oregano, salt, and black pepper. Stir in the cooked spinach and sausage.

Preheat oven to 400°F. Divide pizza dough into 4 equal portions.

On a floured surface, roll each dough portion into a 7-inch circle. Spread 2–3 tablespoons marinara sauce on one half of the circle, leaving a 1/2-inch border.

Spoon 1/2 cup of the cheese and filling mixture onto the sauce side of each circle.

Fold the dough in half over the filling, pressing the edges firmly to seal. Crimp edges with a fork for a decorative finish.

Place calzones on a parchment-lined baking sheet. Brush the top of each with beaten egg.

Bake in the preheated oven for 20–25 minutes, until golden brown.

Let cool for 3–5 minutes, then serve with warm marinara sauce for dipping on the side.