Sausage & Spinach Calzone

Heat the oven to 220°C (200°C fan) and line a large baking tray with parchment.

Cook the sausage in a frying pan over medium heat until browned and cooked through, then set aside to cool slightly.

In the same pan, add a little olive oil and cook spinach until wilted. Squeeze out excess moisture and chop finely.

Mix ricotta, mozzarella, parmesan, garlic, Italian seasoning, cooked sausage and spinach. Season with salt and black pepper.

Roll each dough piece into a circle about 20 cm wide. Spoon filling onto one half of each, leaving a border.

Fold over into a half-moon, press edges to seal, then crimp with a fork.

Place on the tray, cut small vents, and brush lightly with olive oil.

Bake 15 to 20 minutes until deeply golden and crisp. Rest 5 minutes, then serve with warm marinara.