Big-Batch Healthy Beef, Mushroom and Spinach Calzones                            

Servings: 6

Ingredients

	1 1/2 tablespoons extra-virgin olive oil
	1/2 pound lean ground beef
	kosher salt
	1/4 pound cremini mushrooms, sliced (about 1 cup)
	2 tablespoons garlic, finely minced
	1/8 teaspoon crushed red pepper flakes
	3 cups packed baby spinach (about 5 ounces)
	ounce one 28- can crushed tomatoes
	1 1/2 pounds whole-wheat or regular pizza dough
	cooking spray
	whole wheat or all-purpose flour, for the work surface
	1 cup shredded part-skim mozzarella
	1/2 large egg, beaten

Directions

Step 1 Set a pizza stone or baking sheet on an oven rack underneath a third of the oven, and preheat to 425 degrees F.

Step 2 Heat 1 1/2 tablespoons of the oil in a sizable nonstick skillet over medium-high heat. Add the bottom beef, 3/4 teaspoon salt, and half the pepper flakes, and cook, breaking the strengthen into large chunks with a wooden spoon before the beef is browned around, about three minutes. Add the mushrooms, 2/3 of the garlic, and 3/4 teaspoon salt, and cook for three minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture ought to be relatively dry). Transfer the mixture to a sizable bowl, and let cool completely.

Step 3 Decrease the heat to medium. Add the rest of the oil, garlic, and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; reserve.

Step 4 Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball right into a 6- or 7-inch circle 1/8 inch thick. On underneath half of every circle, mound 1/4 cup of the cooled beef mixture and top with 3 tablespoons of the mozzarella. Fold outrageous half of the dough to create a semicircle, and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheets. Lightly brush with the beaten egg. Cut 2 small slits along with each to vent steam.

Step 5 Refrigerate half the calzones. With a spatula, transfer all of those other calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the rest of the calzones. Reheat the tomato sauce, and serve privately.

Step 6 To freeze: Allow baked calzones cool completely, then wrap each one tightly in plastic wrap and aluminum foil. Place them in freezer bags, and freeze for per month. The sauce could be frozen in 12 small freezer bags for a month.

Step 7 To reheat: Thaw the frozen calzones in the fridge for one to two 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after every, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after every before the sauce is hot.