Mini-Calzone - cooking recipe

Ingredients

1/3 cup part-skim ricotta cheese
1/4 cup asiago cheese (plus additional for sprinkling) or 1/4 cup romano cheese, grated (plus additional for sprinkling)
1/4 cup frozen chopped spinach, thawed, squeezed and drained
salt, to taste
fresh ground black pepper, to taste
1 (10 ounce) package refrigerated prepared pizza crust
1 egg yolk, beaten with
1 teaspoon water

Preparation

Heat oven to 425 degrees F.
In medium-size bowl combine ricotta and Asiago cheeses, spinach, and salt and pepper, to taste; set aside.
On lightly floured surface, unroll pizza crust.
Roll out to 14-inch square.
Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture.
Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal.
Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated Asiago cheese.
Place calzone on large, greased cookie sheet.
Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.