Ingredients:
1 package (10 Ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded fontina cheese
½ cup part skimmed ricotta cheese1/2 cup crumbled gorgonzola cheese
3 green onions chopped
¼ teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 egg lightly beaten
1 teaspoon water
1 cup of spaghetti sauce warmed
Directions:
In a small bowl, combine the first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11 in square cut into four squares. Transfer into a greased baking sheet. Spoon spinach mixture over half of each half of each square to within ½ inch of the edges.
For each calzones, fold one corner over filling to the opposite corner, forming a triangle; press the edges with a fork to seal. Cut slits into the top. Combine egg and water, brush over calzones.
Bake at 375º for 12-15 minutes or until golden brown. Serve with spaghetti sauce
