Sicilian Calzone

• 4 ounces frozen French bread dough, thawed
• 2 cups chopped spinach, leave blanched, drained, and squeezed dry
• 2 plum tomatoes, diced
• 1 cup fat-free ricotta cheese
• 1 tablespoon scallion, finely chopped
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh basil, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon ground black pepper
• 1 pinch salt
• 1 tablespoon shredded fat free mozzarella cheese
• 1/2 cup tomato sauce, with Italian seasonings

1. Position the oven rack in the lower third of oven. Preheat oven to 425u0b0F.
2. On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling.
3. In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt.
4. Spoon the mixture over half of the dough circle to within 1/2-inch of the edge.
5. Fold the dough over the filling to close, crimping the edges to seal.
6. With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven.
7. Sprinkle the top with the mozzarella.
8. Bake for 20-25 minutes or until the crust browns.
9. Cut in half.
10. Heat the tomato sauce and serve with the calzone.

bread, chopped spinach, tomatoes, ricotta cheese, scallion, oregano, fresh basil, garlic, ground black pepper, salt, mozzarella cheese, tomato sauce

Taken from www.food.com/recipe/sicilian-calzone-377726 (may not work)