Vegetable Calzones

Vegetable Calzones

1 loaf frozen bread dough (1 lb.)
1 package frozen chopped broccoli (10 oz.) -- thawed & well drained
1 cup Sargento® Light Ricotta Cheese (8 oz.)
1 cup Sargento® Classic Shredded Mozzarella Cheese (4 oz.)
1 clove garlic -- minced
1/4 teaspoon white pepper
1 egg beaten with 1 tbsp. water
1 jar spaghetti sauce (16 oz.) -- heated (optional)
Sargento® Grated Parmesan Cheese -- (optional)

Thaw bread dough; let rise according to package directions. Combine broccoli, ricotta and mozzarella cheese, garlic and pepper. Punch down bread dough; turn out onto lightly floured surface. Divide into 4 equal pieces. One at a time, roll out each piece into 8-inch circle. Place about 1/4 cup cheese mixture on half of circle, leaving 1-inch border. Fold dough over to cover filling, forming semi-circle; press and crimp edges with fork tines to seal. Brush with egg mixture. Place on greased baking sheet; bake at 350F. 30 minutes or until brown and puffed. Transfer to rack; cool 10 minutes. Top with hot spaghetti sauce and Parmesan cheese.