Gordie said these were the best calzones he'd ever had! I thought that was rather high praise, but they were good, and the filling was beautiful.
cornmeal
1 large onion, halved and sliced lengthwise
3 T olive oil
2 garlic cloves, finely chopped
5 oz. baby spinach
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-in. pieces (1 C)
12 black olives, pitted and coarsely chopped (about 3 T)
1 lb. store-bought pizza dough, thawed if frozen
1/2 lb. smoked mozzarella, cut into 16 pieces
Preheat oven to 500 with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
Cook onion with 1/4 t salt in 2 T oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
Roll out dough on a lightly floured surface into a 14-in. round, then cut into quarters. Roll out one quarter into an 8-in. square (keeping remaining pieces covered) and arrange with a corner nearest you. Put one fourth of the filling on lower half, leaving a 1-in. border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in one corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make remaining 3 calzones in same manner. Cut 3 steam vents in top of each and brush with remaining 1 T oil.
Bake until golden-brown, 13 - 15 minutes. Cool 5 minutes before serving.
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