SPINACH-CHEESE CALZONES

Makes 8 servings
Prep time: 45 minutes
Cook time: 25 minutes

For filling:
1/2 cup chopped onion
2 teaspoons minced garlic
1/2 teaspoon crushed red pepper
1 tablespoon butter
1 package (16 ounces) frozen chopped spinach, thawed, squeezed
dry
3 cups (12 ounces) Monterey Jack cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
1/2 cup sour cream

For dough:
1 package (16 ounces) hot roll mix
1-1/4 cups hot water
2 tablespoons olive oil

For garlic butter:

2 tablespoons butter
1/2 teaspoon minced garlic
1/4 cup shredded Parmesan cheese

For filling, saut onion, garlic and red pepper in butter in

medium skillet until tender, about 5 minutes. Stir in spinach,
cheeses and sour cream; remove from heat.

Preheat oven to 375 F. Make hot roll mix according to package

directions for pizza, replacing egg and butter with hot water and
olive oil. Let dough stand 5 minutes. Divide dough into 8 pieces.
Roll each piece into an oval about 5 x 7 inches. Place 1/2 cup
cheese filling in center of oval; bring up edges and seal
securely. Transfer calzone to a lightly greased baking sheet,
placing seal side up to form a "football" shape. Repeat with
remaining dough and filling. Set calzones in warm place to rise,
covered with towel, 25 minutes. Bake until lightly browned, about
20 minutes.

In a small skillet, heat butter and garlic over low heat until
butter is melted and garlic is tender, about 3 minutes. Remove
calzones from oven when lightly browned. Brush hot calzones with
garlic butter and sprinkle each with 1/2 tablespoon Parmesan
cheese. Return to oven until cheese melts, about 2 minutes. Let
stand 5 minutes before serving.

Calzones can be baked and refrigerated up to 2 days in advance.

Reheat at 350 F until hot, about 20 minutes.
Delicious!