Ham, Spinach, and Sun-Dried Tomato Calzones

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon basil dried
• 0.5 teaspoon fennel seed crushed
• 3 ounces ham lean chopped
• 1 ounce parmesan cheese grated
• 3 ounces part-skim mozzarella cheese shredded
• 1 cup part-skim ricotta 
• 13.8 ounce pizza crust dough refrigerated canned
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 6  oil-packed sun-dried tomato halves drained chopped

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Combine first 9 ingredients.
3. Divide dough evenly into 5 pieces; pat each dough piece into a 5-inch circle. Spoon about 1/2 cup spinach mixture onto half of each circle, leaving a 1/2-inch border. Fold dough over filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim.
4. Place calzones on a baking sheet coated with cooking spray.
5. Bake at 450 for 14 minutes or until browned.