Preheat oven to 500 degrees. Lightly spray a baking sheet with nonstick spray, then set aside.
Mix together ricotta, mozzarella, provolone, fontina, parmesan, garlic, salt, and pepper.
Stir spinach into cheese mixture.
Lightly sprinkle a board with flour.
Divide dough into 4 equal portions. Take one piece of dough and gently stretch into an 8-inch round, letting it rest on floured board as needed. (see note)
Top the bottom half of the dough with 1/4 of the cheese mixture, leaving the edge of the dough uncovered.
Use your fingers to apply a little water around the edges of the filling side of the dough.
Carefully stretch the other 1/2 of the dough over the filling and press the edges together. Go over the edge of the dough with a fork to seal it together.
Transfer the calzone to the baking sheet. Use a sharp knife to cut three small slits in the top of the calzone, then brush the calzone lightly with olive.
Repeat this process with the remaining dough and filling.
Bake calzones for 15 minutes or until browned.
Serve calzones hot with marinara sauce for dipping. Enjoy!
When working with the dough, do not try to force it to stretch too fast. I like to stretch it a bit, then let it sit for a while. Work on two pieces of dough at a time so one piece of dough is resting while you are working on the other.