Mini Calzones

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2 10-ounce cans of refrigerated pizza dough (such as Pilsbury), or the same amount of other kind of pizza dough

1 package frozen, chopped spinach (thawed, drained, and squeezed dry)

1 whole medium white onion, chopped

2+ cloves garlic, minced

1 cup canned artichoke hearts, chopped

1 cup canned sliced mushrooms

1 cup cottage cheese

½ cup (or 4 ounces) cream cheese

¼ cup sour cream

1 ½ cup shredded mozzarella

1 teaspoon garlic salt

1 teaspoon black pepper

2 tablespoons olive oil

1 cup tomato sauce of choice

Cooking spray

            Preheat oven to 400 degrees.  Heat oil in skillet, add garlic and onions and sauté until onions are softened (not browned), and then remove from heat.  In a large bowl, mix cream cheese, cottage cheese and sour cream until smooth.  Then add spinach, 1 cup or mozzarella, garlic salt and pepper, and mix well.  Unroll pizza dough and spread out on flat surface.  Split each large rectangle of dough into quarters (for a total of 8 smaller rectangles).  Spray cookie sheets with cooking spray and place pieces of dough on sheets.  On each piece of dough, spread a thin layer of tomato sauce (on one half), and then spoon spinach and cheese mixture, some artichokes, mushroom slices, and sprinkle with mozzarella.  Fold the other half over and pinch the ends closed (to seal edges).  Bake according to canned dough directions, until dough is lightly browned (about 15 minutes).  Top each calzone with sauce and serve.  (Makes 8 servings).

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