|Non stick cooking spray||1|
|Frozen bread dough||16 Ounce, thawed (1 Loaf)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Dried italian seasoning||1 Teaspoon, crushed|
|Egg||1 , slightly beaten|
|Low fat ricotta cheese||15 Ounce (1 Carton)|
|Shredded reduced fat mozzarella cheese||3 Ounce (3/4 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Dried italian seasoning||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
Lightly coat a very large baking sheet with nonstick cooking spray; set aside.
Divide bread dough into 8 equal pieces.
Place dough on a floured surface and cover with a towel.
Let dough rest while preparing filling.
For filling, in a small covered saucepan cook onion and garlic in a small amount of boiling water until onion is tender.
Stir in spinach and the 1 teaspoon Italian seasoning.
In a medium bowl stir together egg, ricotta, mozzarella, and Parmesan cheeses.
Roll each piece of dough into a 6-inch circle.
Spread 2 tablespoons of the 'spinach mixture over half of each circle 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 tines of a fork to seal.
Prick tops with a fork.
Place calzones on the prepared baking sheet.
Bake in a 375° 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 1 clove garlic; heat through.