The original recipe was from the Milwaukee Journal Sentinel from July 27, 2011, but I can't find it in their recipe archive, so I'll just write it out. They had three versions, Spinach-Ricotta, BBQ Chicken, and Rosemary Mushroom. Mine is mushrooms, basil, spinach, and goat cheese.
I used the Pillsbury Classic Pizza Dough (the recipe told me to used "store bought pizza dough" and this worked pretty well. Mine then ended up being rectangle, rather than half round.
to make 4 calzones:
1 tube Pillsbury Classic pizza dough (thin crust is too thin)
1 cup of grated goat cheese
1 cup (ish) pizza sauce
10-12 mushrooms, sliced
1 cup spinach, chopped
half an onion, chopped
fresh basil
garlic, pressed
olive oil
salt, pepper, and crushed red pepper
Saute the onions, garlic, and basil together until the onions are clear. Add the mushrooms and saute until cooked. Add the spinach, saute until wilted and mix into mushrooms & onions.
Remove from heat and let cool.
Unpop your pizza dough and stretch a little, like you would putting in in a pan. Cut into 4 rectangles.
In each rectangle, spread tomato sauce, sprinkle some cheese, then add some of the mushroom spinach mixture, top with more cheese, and make sure to spread tomato sauce on what will be the top inside of your calzone. Fold in half, and pinch sides closed. Sprinkle each side of each calzone with flour to prevent sticking. Repeat.
OK, so your grill needs to be heated with two zones- a medium hot zone and a medium cool zone. Brush your grill with the olive oil, and put as many calzones as will fit in the hot zone. Put the lid down and grill for about 2 minutes, until the bottom side has formed a hard crust and shows grill marks. Filp and grill another 2-3 minutes. Move calzones to the cooler area on the grill and bake an additional 3-5 minutes until sides of calzones have formed a hard crust and turned golden brown. Enjoy!!
