Spinach Calzones

Spinach Calzones

• 1 loaf frozen whole wheat bread dough
• 1 (10 ounce) package frozen spinach
• 2 eggs
• 1 cup ricotta cheese, about 1/2 pound
• 12 to 16 ounces mozzarella cheese, cubed
• 1/2 teaspoon ground nutmeg

• Spray a bread pan with Pam. 
• Place frozen dough in the pan and cover with plastic wrap. Let rise.
• Defrost frozen spinach in a medium bowl. 
• Remove spinach to squeeze out any excess moisture. 
• In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg and spinach.
• Stir in mozzarella. 
• Divide bread dough into quarters and roll into four 8-inch circles. 
• Cover half of each dough circle with a quarter of the filling, leaving a 1/2-inch border around the edge.
• Fold dough over the filling to form a turnover. 
• Press edges with the tines of a fork to seal. 
• Spray a baking sheet with Pam and place calzones on it. 
• Bake at 425 degrees F for 18 to 20 minutes, or until calzones are puffed and a deep golden brown.