SPINACH-CHEESE CALZONES Makes 8 servings Prep time: 45 minutes Cook time: 25 minutes For filling: 1/2 cup chopped

onion 2 teaspoons minced garlic 1/2 teaspoon crushed red pepper 1 tablespoon butter 1 package (16 ounces) frozen chopped spinach, thawed, squeezed dry 3 cups (12 ounces) Monterey Jack cheese, shredded 1 cup (4 ounces) Parmesan cheese, shredded 1/2 cup sour cream For dough: 1 package (16 ounces) hot roll mix 1-1/4 cups hot water 2 tablespoons olive oil For garlic butter: 2 tablespoons butter 1/2 teaspoon minced garlic 1/4 cup shredded Parmesan cheese For filling, saut onion, garlic and red pepper in butter in medium skillet until tender, about 5 minutes. Stir in spinach, cheeses and sour cream; remove from he at. Preheat oven to 375 F. Make hot roll mix according to package directions for pizz a, replacing egg and butter with hot water and olive oil. Let dough stand 5 minu tes. Divide dough into 8 pieces. Roll each piece into an oval about 5 x 7 inches . Place 1/2 cup cheese filling in center of oval; bring up edges and seal secure ly. Transfer calzone to a lightly greased baking sheet, placing seal side up to form a "football" shape. Repeat with remaining dough and filling. Set calzones i n warm place to rise, covered with towel, 25 minutes. Bake until lightly browned , about 20 minutes. In a small skillet, heat butter and garlic over low heat until butter is melted and garlic is tender, about 3 minutes. Remove calzones from oven when lightly br owned. Brush hot calzones with garlic butter and sprinkle each with 1/2 tablespo on Parmesan cheese. Return to oven until cheese melts, about 2 minutes. Let stan d 5 minutes before serving. Calzones can be baked and refrigerated up to 2 days in advance. Reheat at 350 F u ntil hot, about 20 minutes. Delicious!