Loaded Chicken & Gouda Calzones

• 1 tablespoon olive oil
• 1/2 pound sliced fresh mushrooms
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded cooked chicken breast
• 1 cup chopped roasted sweet red peppers, drained
• 6 bacon strips, cooked and crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 loaves (1 pound each) frozen whole wheat bread dough, thawed
• 2 cups shredded Gouda cheese
• 1 large egg white, lightly beaten

1. Preheat oven to 400u0b0. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, chicken, red peppers, bacon, salt and pepper.
2. On a lightly floured surface, divide each loaf of dough into four portions; press or roll each into an 8-in. circle. Place 1/2 cup filling over half of each circle to within 1/2 in. of edge. Top each with 1/4 cup cheese. Fold dough over filling; pinch edge to seal.
3. Place on greased
4. . Brush tops with egg white. Bake 14-17 minutes or until golden brown and heated through. Serve warm.
5. Freeze cooled baked calzones in resealable plastic freezer bags. To use, place calzones on greased
6. . Cover with foil and reheat in a preheated 350u0b0 oven 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

olive oil, mushrooms, onion, garlic, spinach, chicken, sweet red peppers, bacon, salt, pepper, loaves, gouda cheese, egg white

Taken from www.tasteofhome.com/recipes/loaded-chicken-gouda-calzones/ (may not work)