1 pound frozen bread dough, thawed and divided into 6 equal pieces
3 to 4 cups frozen chopped spinach, thawed and drained
1 cup nonfat ricotta cheese
1 teaspoon garlic powder
1/3 cup egg substitute
2 tablespoons grated nonfat Parmesan cheese
1 1/2 cups nonfat pasta sauce
Roll dough pieces on floured surface until about 1/4 inch thick.
Combine spinach, ricotta cheese, garlic powder, egg substitute and Parmesan cheese in a medium bowl; mix until blended.
Divide filling among bread pieces; fold dough over top and crimp down with a fork.
Preheat oven to 400F. Line baking sheet with foil and spray with cooking spray.
Arrange calzones on baking sheet; spray lightly with cooking spray.
Calzones can be frozen at this point and baked after completely thawed or bake in preheated oven 15 to 20 minutes, until golden brown.
Pour pasta sauce into microwave-safe bowl; cover and heat 1 to 2 minutes until warm.
Serve with cooked calzones.
Cooked calzones can be frozen, thawed and reheated; wrap individually with freezer wrap and store in plastic freezer bags to maintain freshness.
Tips: The best wrapping materials for freezing include freezer paper, plastic freezer wrap or bags and/or heavy-duty aluminum foil. These materials are moisture-and vapor-resistant, keeping foods safe from freezer burn.