"SPINACH ARTICHOKE CALZONES"

From Rachael Ray's Classic 30-Minute Meals

2 cups low-moisture part-skim ricotta cheese
1/4 teaspoon nutmeg
freshly ground black pepper, to taste
1/2 cup grated Parmesan
1 package (10 oz.) frozen chopped spinach, defrosted and squeezed dry
1 can (15 oz.) quartered artichoke hearts in water, drained and coarsely chopped
2 cloves garlic, minced
2 tubes prepared, refrigerated pizza dough (10 oz. each)
2 cups shredded mozzarella cheese
2 cups tomato, marinara or pizza sauce, warmed, for dipping

Preheat oven to 425 degrees.

Combine ricotta, nutmeg, black pepper, Parmesan, spinach, artichoke hearts and garlic in a bowl to make the filling.

Roll both tubes of pizza dough out on 2 separate non-stick cookie sheets and cut each dough in half across.  Spread 1/2 cup mozzarella and up to 1/4 of the filling over half of each rectangle, then fold dough over top of filling; pinch edges firmly to seal.  For a half-moon, pizza parlor look, mound filling into a half-moon shape, fold dough over top, and trim edges following the rounded shape, then seal by pinching with fingers.  If dough tears, remove a little of the filling and repair.  Repeat process, spacing calzones evenly on a baking sheet, and bake until golden brown, 12 to 15 minutes.  Serve with warm tomato, marinara or pizza sauce for dunking.  YIELD:  4 servings