Calzones of Love

Hello all, I've had a few requests for this recipe so here it is. Warning! Each recipe makes four large calzones! Don't make two full recipes unless you want a lot of food!

Spinach artichoke calzones

FILLING
2 cups part-skim ricotta cheese
A few pinches nutmeg
A few pinches pepper
1/2 cup Parmesan cheese
10 oz. frozen chopped spinach, defrosted and squeezed dry
1 (15 oz) can artichoke hearts in water, drained and chopped (or 1/2 bag frozen trader joes artichokes)
2 finely chopped cloves garlic

OTHER STUFF
2 10-oz tubes refrigerated pizza dough (or use 2-lb dough setting on breadmaker)
2 cups shredded mozz. cheese
Pizza sauce, warmed

Combine filling ingredients. Roll out each tube of dough, and cut each one in half (you'll have four pieces of dough). Put 1/4 of the filling on HALF of each piece of dough (leave an border--if the dough gets wet with filling it won't seal), and top with 1/2 cup cheese each. Don't put the pizza sauce inside! Fold the dough over and pinch the edges to seal. Bake 12-15 minutes at 425 degrees. Serve with the pizza sauce for dunking. (Because there's no sauce in the actual calzones, they don't get soggy. That was always my problem before).

Sausage calzones

WARNING: these are good, but a bit heavy on the stomach! These are made the same as above, but here are the filling ingredients:

FILLING

1 1/3 lbs bulk Italian sausage, browned in a little olive oil and crumbled
2 cups ricotta cheese
Some parsley (handful fresh chopped--less if using dried)
2 cloves finely chopped garlic
Few pinches ground nutmeg
Few pinches pepper
2 tbsp chopped pimiento (don't know how crucial this is)

Same amount of dough, same amount of cheese, dip in pizza sauce, etc.