Cheese Calzone

1 16-ounce loaf frozen bread dough, thawed
1/2 cup chopped onion
2 cloves garlic, minced
1 10-ounce package frozen chopped spinach, thawed and well-drained
1 teaspoon dried Italian Seasoning, crushed
1 slightly beaten egg
1 15-ounce carton low-fat ricotta cheese
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
Nonstick cooking spray
1 8-ounce can low-sodium tomato sauce
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic salt

Divide bread dough into 8 equal pieces. Place on a floured surface and cover dough with a towel. Let dough rest while preparing filling. For filling, in a small covered saucepan cook onion and garlic in a small amount of boiling water until onion is tender. Drain. Stir in spinach and the 1 teaspoon Italian seasoning. In a bowl stir together egg, ricotta cheese, mozzarella cheese, and Parmesan cheese. Roll each piece of dough into a 6-inch circle. Spread 2 tablespoons of the spinach mixture over half of each circle, spreading to within 1/2 inch of edge. Top with 1/4 cup of the cheese mixture. Moisten edges of dough with water. Fold each circle in half, pinching edges or pressing edges together with a fork. Prick tops with a fork. Lightly coat an extra large baking sheet with nonstick cooking spray; place calzones on sheet. Bake in a 375 degree F. oven for 20 to 25 minutes or until golden. Meanwhile, in a small saucepan stir together tomato sauce, the 1/2 teaspoon Italian seasoning, and the garlic salt. Heat through over medium heat. Serve with calzones. Makes 8 servings.