1 tbsp. butter
1/2 c. finely chopped onion
1 clove garlic, pressed
1/4 tsp. dried oregano
1 box (10 oz.) frozen chopped spinach, thawed
15 oz. part-skim Ricotta cheese
1/4 c. grated Parmesan cheese
4 oz. Mozzarella cheese in sm. cubes
1 carrot, shredded
1 lb. frozen bread dough or pizza dough

1. Melt butter and cook onion and garlic until soft. Add oregano. Remove from heat and set aside.

2. Squeeze liquid from spinach and chop even smaller. Heat oven 425 degrees.

3. In bowl combine onion mixture, spinach, Ricotta, Parmesan, Mozzarella cheese and carrot.

4. Cut dough into 6 equal pieces on lightly floured surface, roll each piece into 5 inch circles and stretch with hands.

5. Place about 1/2 cup of mixture on one side of dough. Lightly brush edges of unfilled side with water, fold over filling and press lightly to seal. Gently roll up edges and pinch together. Make several pricks on tops of calzones with fork.

6. Place on ungreased baking sheet. Bake 10-15 minutes until light brown. Let stand 5 minutes before serving. Garnish with cherry tomatoes and parsley sprigs.