1 (5-oz) pkg. frozen spinach, thawed and well-drained
1 (4-oz) pkg. reduced-fat cream cheese, softened
3 T Parmesan cheese, grated and divided
2 T green onion, chopped
1/4 t ground black pepper
16 oz pizza dough
1 egg white
1 T water
Cooking spray
Directions
Place the Pizza Stone into the Bravo on the cooking rack in position 1 and preheat at 450°F for 30 min. to get the Stone hot.
Let dough stand at room temperature for 30 minutes
In a medium bowl, stir together spinach, cream cheese, 2T Parmesan cheese, green onions, and pepper in medium bowl; set aside.
Unroll pizza dough onto a lightly floured surface. Roll out dough into 15-inch square. Using the Pizza Server (cutter) or a sharp knife, cut dough into 25 individual, 3-inch squares.
Spoon filling by teaspoonful onto each dough square.
In small bowl, whisk together egg white and water.
Lift corner of each square and stretch the dough over to the opposite corner, making a triangle. Press the edges together with fork tine. Prick tops of calzones with fork. Brush calzones with egg white mixture. Carefully arrange dough onto Pizza Stone (Stone will be hot).
Bake at 450°F for 10 to 12 minutes until golden brown.
