1 loaf frozen whole wheat bread dough
1 (10 ounce) package frozen spinach
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.
Calzone, Stromboli, Turnover and Pocket Recipes