Amended from a recipe by Lauren Zembron found on the website:
Healthy Food for Living

Homemade or store bought Dough for 1 Pizza, at room temperature
Flour, for rolling out Pizza Dough
1 batch homemade oil-less Pesto *Recipe Follows - she uses this one because it keeps the calzones from becoming soggy, but I always used my regular pesto and it was fine
2 cups tightly packed Spinach you can also use some of the bonus Arugula
1 cup Ricotta Cheese
Salt and freshly ground Black Pepper, to taste

Preheat oven to 450 F.  Divide pizza dough into 4 equal pieces.  On a clean, lightly floured surface, roll each piece of dough into a 1/4” thick circle of about 7” diameter.  Place all dough circles onto a non-stick - or lined - baking sheet.  Evenly divide the pesto amongst the 4 dough circles, spreading it across half of each and leaving a 1/2” border.  Set aside.  Heat a drizzle of olive oil in a large skillet over medium high heat.  Add spinach and cook until wilted.  Let cool for a few minutes.  In a medium bowl, stir together the ricotta and spinach.  Season to taste with salt and pepper.  Evenly divide the ricotta/spinach mixture between the 4 dough circles, spreading it on top of the pesto.  Each dough circle should still have a clean half.  Fold the clean half over the filled half. Pinch/crimp dough edges together to form half circles.  Gently piece the top of each calzone a few times with a fork.  Place baking sheet into the preheated oven and cook for 15 - 20 minutes, until the calzones are golden brown.  Let calzones rest at room temperature for about 5 minutes before serving.  You can serve the calzones with warmed marinara sauce.