Spinach, Prosciutto and Roasted Pepper Calzone

• 2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed, squeezed to drain
• 8 oz. thinly sliced provolone cheese
• 2 large red bell peppers, roasted, quartered, or 1 (12-oz.) jar roasted red bell peppers, drained, quartered
• 4 oz. thinly sliced prosciutto
• 2 tablespoons purchased pesto
• 1 egg yolk
• 1 tablespoon water

1. Heat oven to 350 degrees F. Grease large cookie sheet.
2. Unroll both cans of dough into 2 long rectangles.
3. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle.
4. Press edges and perforations to seal.
5. Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end.
6. Top with half of the cheese, the roasted peppers and prosciutto.
7. Spread pesto over prosciutto.
8. Top with remaining cheese.
9. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal.
10. In small bowl, combine egg yolk and water; beat well.
11. Brush over top of dough.
12. Bake at 350 for 25 to 35 minutes or until golden brown.
13. Cut into crosswise slices.

green giant, provolone cheese, red bell peppers, purchased pesto, egg yolk, water

Taken from www.foodnetwork.com/recipes/spinach-prosciutto-and-roasted-pepper-calzone-recipe.html (may not work)