Just 3 easy steps to toasty, melty calzone goodness: 1) get some dough and load it with sausage, Moocho Mozzarella Shreds and sauteed spinach and garlic, 2) fold it and grill it and 3)dip it in some hot marinara.

Makes 4 servings

what you’ll need:

2 tablespoons olive oil, divided
3 garlic cloves, minced
1 (16oz) package baby spinach
½ teaspoon sea salt
½ teaspoon red chile flakes
3 tablespoons fresh lemon juice
1 (16oz) package prepared pizza dough
2 Tofurky Italian Sausages, sliced
1 package Moocho Mozzarella Shreds
1 cup marinara sauce, for serving

how to make:

1. In a large pot or Dutch oven over medium heat, warm 1 tablespoon oil. Saute garlic
until fragrant, about 1 minute. Add all spinach along with salt and chile flakes, then
cover with lid and cook for 2 minutes. Remove lid, stir spinach, and continue cooking
until all spinach has wilted. Remove from heat, drain excess liquid, and squeeze lemon
juice over spinach. Stir to combine.

2. Divide pizza dough into 4 equal portions. On a lightly floured surface, roll each portion
into an 8” round.

3. Sprinkle half of each round with 2 tablespoons mozzarella shreds, then top with
sauteed spinach and sausage slices followed by another tablespoon of shreds.

4. Fold the other half over the filling and seal by closing with a fork or folding bottom
edges over the top edge. Cut 3-4 vent holes on the top of each calzone. Transfer
calzones to a baking sheet dusted with cornmeal or flour, and brush the tops with
remaining oil.

5. Preheat grill to 350˚F (or use a cast iron skillet over medium heat). Using tongs, rub a
paper towel coated in oil over the grates to prevent sticking.

6. Place calzones on the grill, and cook until the bottoms are golden brown, about 8-10
minutes. Carefully turn over and cook for an additional 10 minutes or until completely
cooked through. Remove from grill and serve with warm marinara sauce for dipping.