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A cheesy calzone with spinach.
1/2 large DOLE Onion, thinly sliced lengthwise3 tbsp. olive oil, divided2 garlic cloves minced1 container (5 oz.) DOLE Baby Spinach with Tender Reds1/3 cup diced roasted red peppers, drained6 to 10 pitted Kalamata olives, chopped (1/4 cup)1 cup shredded mozzarella cheese1 canister (13.8 oz.) refrigerated pizza crust
Preheat oven to 425°F.
Cook onion in 2 tablespoons olive oil in large skillet over medium-high heat, stirring often, 10 to 12 minutes or until lightly browned. Add garlic; cook, stirring 1 to 2 minutes. Add salad blend and cook; stirring, 2 to 3 minutes or just until wilted. Spoon into medium bowl; cool slightly. Add roasted red peppers and olives. Stir in cheese.
Unroll pizza dough on slightly floured cutting board. Roll or pat dough to about 12-inch square. Cut into 4 squares. Spoon 1/4 spinach mixture on each square near one corner. Fold over opposite corner, forming 1 triangle. Press edges well. Use floured fork tines to seal edges well. Place calzones on baking sheet, sprayed with nonstick cooking spray. Cut 3 slits on top of each with sharp knife. Brush tops with remaining 1 tablespoon olive oil. Bake 13 to 15 minutes or until golden brown.
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