Spinach and Roasted Red Pepper Calzone

from 'The Essential Eating Well Cookbook' Per Calzone: 368 Calories; 8 G fat (3 G sat, 2 G mono); 61 G Carbs; 16 G Protein; 10 G Fiber Note: You can use whatever kind of dough you want with this recipe. It doesn't have to be whole-wheat.

• Ready In: 40 mins
• Yields: 4 calzones

Ingredients

•  cornmeal, for dusting
• 1  lb  whole wheat pizza dough
• 3⁄4 cup  prepared  marinara sauce
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
•  salt & freshly ground black pepper, to taste
• 1 (7 1/2ounce) jar  roasted red peppers, rinsed and sliced (1/2 cup)
• 3⁄4 cup  crumbled feta (3 oz) or 3⁄4 cup ricotta cheese (3 oz)

Directions

1. Position rack in lowest position; preheat oven to 450 degrees F. Sprinkle a baking sheet generously with cornmeal.
2. Prepare Whole-Wheat Pizza Dough, or other dough.
3. On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 Tbsp sauce on the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and cheese.
4. Brush the border with cold water and fold the top half of each circle over filling. Fold the edges over and crimp with a fork to seal. Transfer the clazones to the prepared baking sheet.
5. Bake the calzones for 12 to 15 minutes, or until golden. Let cool slightly before serving.