Easiest way to make calzones from refrigerated dough is to pull the dough up over the filling, rather than trying to pinch the edges.
1 tablespoon olive oil
1 1/3 cups sliced cremini or button mushrooms
1 (10-ounce) can refrigerated pizza crust
4 garlic cloves, minced
1 box frozen spinach, thawed with excess water squeezed out
8 oz. skim milk ricotta cheese
1 tablespoon Italian seasoning blend
Saute mushrooms with olive oil over medium heat 5 minutes, or until soft. Cool to room temperature.
Preheat oven to 425°.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters with a pizza cutter. Pat each quarter into a 6 x 5-inch rectangle.
Combine garlic, spinach, mushrooms, ricotta, and Italian seasoning.
Spoon 1/4 cup ricotta mixture over rectangles, reserving remaining ricotta for another use. Bring 2 opposite corners to center. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425° for 12 minutes or until golden.
--Adapted from Cooking Light magazine