Instructions: Preheat oven to 4000.
In a large frying pan, heat 2 tb. water. Add mushrooms and cook over medium
heat, stirring occasionally, until mushrooms are limp and liquid evaporates,
4-5 minutes. Add drained spinach and cook, stirring, 1 minute. Set mixture in
a colander to drain.

In a medium bowl, mix ricotta cheese with Parmesan, onion, garlic, mozzarella,
basil, salt, and pepper. Mix in spinach and mushrooms.

Separate dough into 6 equal parts. On a lightly floured surface, roll out each
part to a 6 in. circle. With fingertips or a small brush, paint each circle
lightly with some olive oil. Divide spinach-mushroom mixture equally among 6
circles. Brush edges with egg wash, fold calzones over and p press to seal. Paint tops of calzones with a little olive oil. Transfer to a
lightly oiled baking sheet.

Bake 15-20 minutes, until calzones are golden brown. Serve at once.

NOTES : For a thicker crust, use frozen bread dough, thawed.

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