Preheat oven to 4000. In a large frying pan, heat 2 tb. Water. Add mushrooms and cook over medium heat, stirring occasionally, until mushrooms are limp and liquid evaporates, 4-5 minutes. Add drained spinach and cook, stirring, 1 minute. Set mixture in a colander to drain. In a medium bowl, mix ricotta cheese with Parmesan, onion, garlic, mozzerella, basil, salt, and pepper. Mix in spinach and mushrooms. Separate dough into 6 equal parts. On a lightly floured surface, roll out each part to a 6 in. Circle. With fingertips or a small brush, paint each circle lightly with some olive oil. Divide spinach-mushroom mixture equally among 6 circles. Brush edges with egg wash, fold calzones over and p ress to seal. Paint tops of calzones with a little olive oil. Transfer to a lightly oiled baking sheet. Bake 15-20 minutes, until calzones are golden brown. Serve at once.

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