Ingredients
| 1 16-ounce loaf frozen bread dough, thawed |
| 1/2 cup chopped onion |
| 2 cloves garlic, minced |
| 1 10-ounce package frozen chopped spinach, thawed and well-drained |
| 1 teaspoon dried Italian seasoning, crushed |
| 1 slightly beaten egg |
| 1 15-ounce carton low-fat ricotta cheese |
| 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces) |
| 1/4 cup grated Parmesan cheese |
| Nonstick cooking spray |
| 1 8-ounce can low-sodium tomato sauce |
| 1/2 teaspoon dried Italian seasoning, crushed |
| 1/4 teaspoon garlic salt |
Preparation
| 1. Divide bread dough into 8 equal pieces. Place on a floured surface and cover dough with a towel. Let dough rest while preparing filling. |
| 2. For filling, in a small covered saucepan cook onion and garlic in a small amount of boiling water until onion is tender. Drain. Stir in spinach and the 1 teaspoon Italian seasoning. In a bowl stir together egg, ricotta cheese, mozzarella cheese, and Parmesan cheese. |
| 3. Roll each piece of dough into a 6-inch circle. Spread 2 tablespoons of the spinach mixture over half of each circle, spreading to within 1/2 inch of edge. Top with 1/4 cup of the cheese mixture. Moisten edges of dough with water. Fold each circle in half, pinching edges or pressing edges together with a fork. Prick tops with a fork. Lightly coat an extra large baking sheet with nonstick cooking spray; place calzones on sheet. |
| 4. Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Meanwhile, in a small saucepan stir together tomato sauce, the 1/2 teaspoon Italian seasoning, and the garlic salt. Heat through over medium heat. Serve with calzones |
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