Matt Nicosia Florentine Meatball Calzones with Creamy Tomato Dipper

The only reason Matt Nicosia was chosen to grace the title of this recipe is because Matt was Mediterrean and "Florentine" is Mediterrean. So if I come across a fabulous Greek dish that I feel I must post, I will be out of luck because Matt was the only Greek I dated. But he was tasty and so is this dish.
10 oz. box frozen chopped spinach, defrosted and wrung of excess water
1 lb ground turkey
1 small onion, half grated and half finely chopped. I usually grate my onion with a microplane but if you don't have all the fancy tools I have:) then you can use a regular grater. But if you like your knuckles at all I would probably just chop it up finely.
3 cloves of garlic, crushed
2 eggs, 1 lightly beaten
3/4 c. bread crumbs
1/2 c. Parmesan cheese
1 1/2c. shredded mozzarella cheese
1/8 tsp nutmeg
S & P
2 10 oz. tubes refigerated pizza dough
2 tablespoons olive oil
1 14 oz. can crushed or diced tomatoes- If you use diced tomatoes- use a potato masher- you know all the fancy tools I have- to smash the tomatoes up in the pot.
1/4 c. fresh basil, chopped or 1 tsp dried
1/4 c heavy cream
Preheat oven to 425. Combine spinach, ground turkey, grated onion, half of the garlic, 1 egg, breadcrumbs, both cheeses, nutmeg and S&P. Work the mixture together with your hands until combined and set aside. Spread the pizza doughs out onto the counter. Cut in half widthwise and in thirds lengthwise, making 6 squares out of each tube of dough. Take a scoopful of the meat mixture (about 1/4c.) - I use an ice cream scoop- nothin' but fancy tools at my house- to make a meatball and drop it onto the corner of one of the squares. Continue in this way until there's a meatball on each square. Brush the edges of each square with a little of the beaten egg and fold the opposite corner over to close in the meatball and make a calzone. Fold and press the edges to seal the meatball inside. Brush the tops lightly with egg. After you've finished doing this to all freakin 12 of them, bake until dark golden brown- about 15 minutes.
While the calzones are baking, heat the olive oil in a saucepan over medium high heat. Add the chopped garlic and remaining garlic to the pan, season with S & P and cook until tender- about 4 minutes. Add the tomatoes- use that fancy potato masher if you need and let simmer while the calzones bake. Add the basil and cream right after you take it off the heat to serve with your tasty and healthy calzones- your kids won't know they are eating spinach- I promise.