Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded fontina cheese1/2 cup part-skim ricotta cheese1/2 cup crumbled Gorgonzola cheese3 green onions, chopped1/4 teaspoon salt1/8 teaspoon pepper1 tube (13.8 ounces) refrigerated pizza crust1 large egg, lightly beaten1 teaspoon water1 cup spaghetti sauce, warmed
Preparation
Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges.
For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones.
Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.
