Tuscany Florentine Calzone

This Florentine calzone is filled with spinach, cheese and savory flavor inside a golden crust for a satisfying, bakery-style meal.

Prep Time: 2

Combine 1 1/2 cups flour, yeast and salt in large mixing bowl. Add water and 2 Tbps. oil. Beat with an electric mixer on low speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in as much of the remaining flour as possible.
Turn dough onto lightly floured surface. Knead in enough remaining flour until dough is smooth and elastic, about 7 minutes. Place dough in lightly oiled bowl and turn to oil top. Cover and let rise in warm place until doubled in size, about 40 to 50 minutes.

Heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, 4 minutes, or until onion is tender. Add mushrooms and cook 2 minutes, or until mushrooms are tender. Add spinach and cook 2 minutes until spinach is wilted.
Remove from heat and stir in mozzarella and Parmesan cheeses.

Preheat oven to 400°F.
Turn dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into fourths and let rest 10 minutes. Pat or roll dough into four 6-inch circles.
Spread 2 Tbsp. pizza sauce on half of each dough circle leaving a 1-inch border. Top evenly with spinach filling. Moisten edges of dough with water. Fold dough over filling to make four half-moons. Seal edges by pressing with tines of a fork. Prick tops.
Place on greased baking sheet. Bake 20 minutes, or until golden brown.
Let stand 5 minutes. Serve with remaining pizza sauce that has been heated.