1 10-ounce box frozen spinach thawed and squeezed to remove excess moisture
4 ounces salami roughly chopped
1 cup ricotta
1 cup (4 ounces) shredded mozzarella
3 tablespoons (1 ounce) grated Parmesan or Romano cheese
2 tablespoons olive oil
1 16-ounce jar pasta sauce warmed (optional)
Heat oven to 400° F. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a 7-inch round. Transfer to a baking sheet lined with parchment paper. In a medium bowl, mix the spinach, salami, ricotta, mozzarella, and grated cheese. Spoon the cheese mixture over half of each round, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the uncovered dough over the filling. Press to seal. Transfer to a baking sheet. Lightly brush the top of each calzone with the oil. Bake until golden, 20 to 25 minutes. Serve with the pasta sauce on the side (if using).