1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough http://www.michellesrecipeplace.com/node/3749

Preheat oven to 500F.

Take a 6 oz. dough ball and place on floured surface. Spread,with finger tips, to a 6 inch circle.

Place 2/3 cup cheese mix on one side and fold over other side. Seal with fingertips making sure no cheese mixture is in the seal.

Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks.

Repeat with the others.

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

1 16-ounce loaf frozen bread dough, thawed
1/2 cup chopped onion
2 cloves garlic, minced
1 10-ounce package frozen chopped spinach, thawed and well-drained
1 tsp. dried Italian seasoning, crushed
1 slightly beaten egg
1 15-ounce carton low-fat ricotta cheese
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
Nonstick cooking spray
1 8-ounce can low-sodium tomato sauce
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic salt

Procedure