INGREDIENTS

INSTRUCTIONS

Vegetable cooking spray 1/2 cup chopped onion 1/2 cup ricotta cheese, part
skim milk 1/2 cup Neufchatel-type cheese with herbs and spices 1/8 teaspoon
pepper 1 egg -- lightly beaten 1 cup tomato -- unpeeled, seeded -- and
chopped 1/4 teaspoon salt 1/4 teaspoon dried whole basil 1/4 teaspoon dried
whole oregano 1 8-ounce tomato sauce can Thaw bread dough using one of the
following methods:  - Remove frozen loaf from package, and wrap in plastic
wrap; let thaw in refrigerator 8 hours. Remove plastic wrap, and place on a
lightly floured surface; let stand 30 minutes, or. - Remove frozen loaf
from package, and place on a lightly floured surface.  Cover with plastic
wrap; let thaw 3 hours. Press spinach between paper towels until barely
moist; set aside.
Coat a medium skillet with cooking spray; place over medium heat until hot.
Add onion; saute 3 minutes or until tender. Remove from heat; add ricotta
cheese and next 3 ingredients, stirring well. Add spinach, stirring well;
remove from heat. Divide dough into 8 equal portions. Working with 1
portion at a time (cover remaining portions to keep dough from drying out),
roll each portion to 1/8-inch thickness. Place on a large baking sheet
coated with cooking spray, and pat each portion into a 6-inch circle with
floured fingertips. Spoon 1/4 cup spinach mixture onto half of each circle;
moisten edges of dough with water. Fold dough over filling; press edges
together with a fork to seal. Lightly coat with cooking spray. Bake at 375x
for 20 minutes or until golden.  Remove from oven, and lightly coat again
with cooking spray; Keep calzones warm.  Comtine tomato and next 4
ingredients in a small saucepan.  Bring to a boil; reduce heat to medium,
and cook 10 minutes.  Serve with calzones.
239 calories per sandwich and two tablespoons of sauce.
Recipe By     : Cooking Light, Mar/Apr, p.122
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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