Creamed Spinach and Cheese Calzone

Whoah!!! This is the BEST calzone ever! It's not just spinach and cheese... it's creamed spinach and cheese. The classic flavors of creamed spinach (cream, garlic, parmesan), co-mingling with buttery mozzarella cheese, inside chewy crisp dough. And the best news is, this mind-blowing calzone is a breeze to prepare, with a handful of ingredients!

I'm serious here - this is the best calzone you will ever devour. Traditional spinach and cheese calzones are filled with a simple blend of steamed or sautéed spinach, cheese and (oftentimes) garlic. In this case, the creamy spinach is laced with a little cream, garlic and nutty parmesan cheese, adding complex depth to what would otherwise be a "fancy grilled cheese".

And it's a snap to prepare! You start with store-bought dough - either refrigerated or frozen. Then, you simply give the spinach a quick pan-fry before nestling it into the dough with more garlic and mozzarella. Just 15 - 20 minutes in the oven and you're ready to serve! 

This calzone was so good, I didn't even serve it with warm marinara - which is completely unlike me! It didn't need single thing! 

I hope you try this easy, breezy, winning calzone. It's super kid-friendly, a great way to include veggies into a meal, and it will definitely knock your socks off!

Creamed Spinach and Cheese Calzone 

2 tablespoons olive oil, divided
2 minced garlic cloves
8 ounces baby spinach leaves
1/4 cup cream, half and half or fat free half and half
2 tablespoons grated parmesan cheese
Salt and ground black pepper
1 loaf fresh or frozen bread dough, thawed if frozen (use package directions)
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds. Add the spinach and cook until the leaves wilt, stirring frequently. Add the cream and parmesan and cook until the liquid is absorbed. Remove the pan from heat and season with salt and pepper. Set aside.
Roll the dough out on a flat surface, creating an oval that's about about 8x12 inches. Sprinkle the dough with the garlic powder, to within 1/2-inch of the edges. Top one half of the dough (lengthwise) with the mozzarella and creamed spinach, to within 1-inch of the edges.
Pick up the un-topped side and fold it over the filling. Pinch the edges together to seal.
Transfer the calzone to the prepared pan. Brush the remaining olive oil all over the top of the dough.
Bake for 18 to 20 minutes, until the crust is golden brown. Let stand for 5 minutes before slicing crosswise.
Serves 4-6