Before the criticism starts: This is a lacto-ovo vegetarian dish. And it’s a recipe that can be transformed into a meat head’s dish. We’ll call it “versatile.”

Moving on!

We got creative the other day as we decided to make up a homemade marinara sauce (no you can’t have the recipe) and then proceed to figure out what to do with it.

So we bought crescent rolls, chopped up spinach, diced mushrooms and an onion and thinly sliced yellow and green summer squash. Here’s what we did.

Preheat oven to 350 degrees.

In olive oil, with a touch of salt, pepper and garlic, saute your onion and mushroom. Lay out “sheets” of crescent rolls, so that you end up with a nice rectangle, on a lightly greased pan. Pinch together 2 pieces. Spread about 1/4 cup of marinara on the crescent roll, add your saute mushrooms, onion, chopped spinach, and summer squash. Fold the dough over and pinch together. Score the top of the calzone.

Mix Italian seasoning and garlic powder into olive oil- this is all done to taste. Just play. With a pastry brush “paint” the seasoned olive oil over the top of the calzone.

Toss in the oven and bake for about 15 minutes.

We paired this with some pasta and extra slices of summer squash and it was flippin’ tasty.

Now of course you can add pepperoni, sausage, hamburger-whatever. We encourage people to play with their food. Just create a dish that makes you want to clean your plate.