Three-Cheese Mushroom and Spinach Calzone

Three-Cheese Mushroom and Spinach Calzone

• 1 TABLESPOON OLIVE OIL, PLUS ADDITIONAL FOR BRUSHING
• 1 8-OUNCE PACKAGE SLICED CRIMINI (BABY BELLA) MUSHROOMS
• 3/4 TEASPOON FENNEL SEEDS
• 2 GARLIC CLOVES, MINCED
• 1/2 TEASPOON DRIED OREGANO
• 4 CUPS (3 OUNCES) BABY SPINACH, PACKED
• ALL-PURPOSE FLOUR, FOR SPRINKLING
• 1 POUND FRESH PIZZA DOUGH (OR ONE 13.8-OUNCE TUBE REFRIGERATED)
• 5 TABLESPOONS GRATED PARMESAN CHEESE, DIVIDED
• 1 1/2 CUPS GRATED MOZZARELLA CHEESE, DIVIDED
• 1/4 CUP WHOLE-MILK RICOTTA CHEESE
• 1/4 TEASPOON DRIED CRUSHED RED PEPPER
• ACCOMPANIMENT: 1 1/2 CUPS WARM MARINARA, FOR DIPPING

1. Preheat oven to 425 degrees F.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and fennel seeds, and keep cooking until mushrooms are brown, stirring them often, about 5 minutes.
3. Add garlic and oregano. Stir 1 minute.
4. Add spinach, and stir just until wilted, about 1 minute. Take the pan off the heat, and scrape everything into a bowl. Season with salt and pepper. Set aside.
5. Grab a baking sheet, and line it with parchment or Silpat®. Sprinkle with flour. Place the dough on the baking sheet, and roll it into a 15 x 10-inch rectangle. (If your dough keeps shrinking, let it rest for 15 minutes, and try again.)
6. Sprinkle 3 tablespoons Parmesan lengthwise over half of crust, leaving a 1-inch  border.
7. Top with 3/4 cup mozzarella, then mushroom mixture, making sure it’s evenly spread.
8. Sprinkle 2 tablespoons Parmesan and 3/4 cup mozzarella over mushrooms.
9. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper.
10. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
11. Bake calzone until puffed and brown, about 18 minutes.
12. Brush with oil again, and serve with 1 1/2 cups warm marinara for dipping.