Instructions: Vegetable cooking spray
1/2 cup chopped onion
1/2 cup ricotta cheese, part skim milk 1/2 cup Neufchatel-type cheese with herbs and spices
1/8 teaspoon pepper
1 egg - lightly beaten 1 cup tomato - unpeeled, seeded - and chopped
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/4 teaspoon dried whole oregano
1 8-ounce tomato sauce
can Thaw bread dough using one of the following methods: - Remove frozen loaf from package, and wrap in plastic wrap; let thaw in refrigerator 8 hours. Remove plastic wrap, and place on a lightly floured surface; let stand 30 minutes, or. - Remove
frozen loaf from package, and place on a lightly floured surface. Cover with
plastic wrap; let thaw 3 hours.

Press spinach between paper towels until barely moist; set aside.

Coat
a medium skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes or until tender. Remove from heat; add ricotta cheese and next 3 ingredients, stirring well. Add spinach, stirring well; remove from heat.

Divide dough into 8 equal portions. Working with 1 portion at a time

(cover remaining portions to keep dough from drying out), roll each portion
to 1/8-inch thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 6-inch circle with floured fingertips.

Spoon 1/4 cup spinach mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork
to seal. Lightly coat with cooking spray.

Bake at 375x for 20 minutes or until golden. Remove from oven, and lightly coat again with cooking spray; Keep calzones warm. Comtine tomato and next 4 ingredients in a small saucepan. Bring to a boil; reduce heat to
medium, and cook 10 minutes. Serve with calzones.

NOTES : 239 calories per sandwich and 2 tablespoons of sauce.

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