1 10 ounce box frozen chopped spinach, defrosted and wrung of excess water
2 pounds ground turkey or chicken
1 small onion, half grated, half chopped
2 cloves garlic, minced or grated, divided
2 large eggs, 1 slightly beaten
3/4 c. breadcrumbs
1/2 c. grated Parmigiano Reggiano cheese
2 c. shredded mozzarella
Pinch of oregano
Pinch of salt
Pinch of pepper
2 10 ounce tubes of refrigerated pizza dough
2 T. extra virgin olive oil
1 14.5 ounce can crushed fire-roasted tomatoes
1/4 c. basil, chopped
1/4 c. heavy cream
Preheat oven to 425º
In a medium mixing bowl combine spinach, ground meat, grated onion, half of the garlic, 1 egg, breadcrumbs, Parmigiano, mozzarella, nutmeg, salt and pepper until well mixed.
Spread one of the pizza doughs out onto the counter. Cut in half widthwise and in thirds lengthwise making 6 squares. Divid meat mixture evenly into 12 balls. Place one ball on each of the six squares near one corner. Brush the edges of each square with the beaten egg and fold the opposite corner over the meatball. Press the edges to seal. Brush tops with egg. Repeat the process with the remaining dough and 6 meatballs.
Arrange all calzones on a baking sheet. Bake until dark golden brown, about 15 minutes.
While calzones are baking, place a medium saucepan over medium-high heat and add 2 T. EVOO
Add the chopped onion and remaining garlic, season with salt and pepper and cook until tender, about 5 minutes. Add the crushed tomatoes and basil and simmer the sauce until thickened a bit, 2-3 minutes. Turn off the heat and add the cream.
Serve each calzone with a small amount of dipping sauce on the side.