1½ cups tomato sauce, for serving (optional)
If using fresh spinach, rinse it without drying it, then either place
it in a microwave-safe bowl, cover it, and zap it until it’s soft, or
cook it in a steamer basket just until wilted. Squeeze out extra
moisture and then roughly chop.
Preheat the oven to 400°F.
In a large bowl, stir together the spinach, both cheeses, the
garlic, egg, hot sauce, and parsley.
On an oil-lined baking sheet, flatten the dough and work it into
a large oval (about 9 inches across). Spread the filling inside it,
leaving a 1-inch border all the way around.
Fold the dough over itself and pinch the edges to make a seal.
Then roll the edges up and over to form a nice elevated crust. Slash
the top of the calzone a few times with a very sharp knife to
create air vents.
Bake for 25 minutes, or until the top is golden brown and the
cheese has melted. Allow to cool slightly on the baking sheet and
then cut into 1-inch wedges and serve with more of the hot sauce
or, if you’d prefer it, warm tomato sauce.