Sicilian Calzone - cooking recipe

Ingredients

4 ounces frozen French bread dough, thawed
2 cups chopped spinach, leave blanched, drained, and squeezed dry
2 plum tomatoes, diced
1 cup fat-free ricotta cheese
1 tablespoon scallion, finely chopped
1/2 teaspoon dried oregano
1 tablespoon fresh basil, finely chopped
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pinch salt
1 tablespoon shredded fat free mozzarella cheese
1/2 cup tomato sauce, with Italian seasonings

Preparation

Position the oven rack in the lower third of oven. Preheat oven to 425\u00b0F.
On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling.
In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt.
Spoon the mixture over half of the dough circle to within 1/2-inch of the edge.
Fold the dough over the filling to close, crimping the edges to seal.
With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven.
Sprinkle the top with the mozzarella.
Bake for 20-25 minutes or until the crust browns.
Cut in half.
Heat the tomato sauce and serve with the calzone.