1 tbsp. butter
1/2 c. finely chopped onion
1 sm. clove garlic, crushed
1/4 tsp. dried oregano
1 (10 oz.) box frozen chopped kale or spinach, thawed
1 (15 oz.) container Ricotta cheese
1/4 c. grated Parmesan cheese
4 oz. Mozzarella cheese, cubed or shredded
1 carrot, shredded (2 1/2 c.)
1 (1 lb.) loaf white or whole wheat frozen bread dough, thawed

In small skillet melt butter over medium heat. Add onion and garlic and cook, stirring, about 3 minutes until softened. Stir in oregano. Remove from heat and set aside.

Squeeze as much liquid as possible from kale, then chop more finely. Heat oven to 425 degrees. In medium bowl combine onion mixture, kale, Ricotta, Parmesan cheese and Mozzarella cheese and carrot. Cut bread dough into 6 equal pieces. On lightly floured surface roll each piece into 5" circle, stretching with hands if necessary.

Place 1/6 of the vegetable-cheese mixture (about 1/2 cup) on 1 side of each circle of dough. Lightly brush edges of unfilled side of each dough circle with water and fold over filling and press lightly to seal. Gently roll up edges and punch together. Make several pinches in tops of calzones with fork.

Place calzones on ungreased baking sheet. Bake 10 to 15 minutes, until lightly browned. Let stand 5 minutes before serving. Serves 6.