embroitique.com: Spinach and mushroom calzones

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My husband is working from home today - so I thought instead of making these for dinner....I would make us a nice lunch, that we can actually sit down and enjoy.

I am not sure how things are at your house...but around here..(since having kids) rarely do we have a peaceful meal, and I can't even tell you the last time I ate something that was hot!

So, here it is. My plan for dinner, which ended up being a delicious lunch.

First, I have to tell you. I LOVE to cook, but I am a horrible recipe-giver-outer.

It isn't because I want to keep them a secret, it simply is because I almost always use a recipe as 'inspiration' and then end up doing my own thing. It just goes against the grain for me to not jazz stuff up and add a little Jacki-flair to it.

SO - that being said...I don't have measurments for you with this recipe. I did take pictures, so you can have a visual. Hopefully that will work :)

You can use any ingredients that you like for this..feel free to use this as YOUR inspiration!

Gather your ingredients:

Fresh Spinach

Garlic

Portobello mushrooms

pizza or marinara sauce

cheese of your choice (I used shredded mozzarella)

1 can refrigerated pizza dough

(not pictured)

half an onion

parmasean cheese

Italian bread seasoning grinder

Grab a cookie sheet and grease it...or line it with parchment paper.

I prefer to use parchment paper because it saves your pan and makes for easy clean up.

pre-heat your oven to 425 degrees.

Open up your dough.

I am such a wimp when it comes to this. I always hold it as far away as I can with one eye closed when opening these types of cans. It always pops before i expect it to, and it scares me. Dumb, I know.

Anyway, spread your dough out on the pan. You are going to cut it into 4 rectangles (about 6x5).

I used a pizza cutter - I am sure a knife would work just fine.

this next step is optional. I like to cook with a lot of flavor.

Over the years I have used several brands of Italian bread dipping seasoning to cook with.

I am pretty sure that I have never used it with olive oil and dipped bread in it...BUT it is the best to use in sauces, pizza crusts, pasta...just about anything.

I can't be sure, but I think that I purchased this at Costco.

it is wonderful :)

I grinded a little over the pizza crust to give it a little flavor.

Next - shop some onion.

I chopped up about half of an onion.

If you don't like onion - leave it out. If you love it - use more!

heat up your skillet with a little olive oil. If you would like to use raw ingredients - you can skip the next couple steps...I am sure it will still be yummy.

when your oil and skillet are hot - add the minced garlic. I buy mine pre-minced for convenience...and because I use a LOT of garlic when I cook. Ask my mom. She is forever telling me I use too much ... Personally, I don't think there is such a thing as too much garlic!

Brown your garlic...keep it moving in the the skillet to prevent from burning. Kind of like you are making scrambled eggs :) Browning it will open up the flavors..and make your house smell wonderful. :)