Vegetable cooking spray
2/3 C. skim milk Ricotta cheese
1 C. frozen chopped spinach, thawed and drained
2/3 C. shredded part-skim milk mozzarella cheese
1 T. grated Parmesan cheese
1/2 tsp. dried basil or 1 tsp. chopped fresh dried oregano
1/8 tsp. pepper
1 loaf (1 lb.) frozen bread dough, thawed
5 tsp. all-purpose flour
1 egg white
Tomato sauce

Preheat oven to 375 degrees. Spray a baking sheet with vegetable cooking spray and set aside. In a large bowl, combine Ricotta, spinach, mozzarella, Parmesan cheese, basil, oregano and pepper. Divide the bread dough into 5 equal sized pieces. Using 1 tsp. of flour for each piece of dough, roll each piece into a 5-6 inch circle. Place 1/5 of the spinach filling over half of each circle. Fold the dough over the filling and firmly pinch the edges together and seal. Brush the tops with egg white. Bake until golden and puffed, 20-25 minutes. Serve with spaghetti or tomato sauce. Makes 5 servings.