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!