Calzone Spinach

3 tablespoons low-fat cottage cheese
3 tablespoons grated parmesan cheese
3 tablespoons low-fat Ricotta cheese
3 tablespoons shredded mozzarella cheese
1 pack frozen chopped spinach (10-oz) squeeze dry
1 teaspoon garlic, Italian seasoning
Salt and Pepper to taste
Beaten egg for binding
pasta sauce for dipping
bread machine dough anything style

See (bread machine dough anything style) Recipe.

Combine first nine ingredients, adding enough egg only to bind, do not make too moist. Make one portion, roughly 1/6 th of ABM dough on lightly floured surface into a 7-9 inch semi-circle. Form calzone circles by pulling out from the edges in a gentle manner being careful not to tear the dough. Fill your circle comfortably so that you will be able to seal. Push your filling back in towards the middle as you seal. Repeat with remaining dough, and filling. Fold over to enclose filling, pressing edges firmly together, until closing corners. Brush with Oriental Sesame Oil and/or egg wash, and sprinkle with Sesame seeds. Place a dollop of your filling in the middle for effect. Place on lightly greased baking sheets. Preheat oven to 425 F. Bake from 20 to 25 minutes or until browned. Remove from oven. Sprinkle on parmesan cheese if you like. Serve warm. It is possible to store the 1/6 th calzone dough balls in plastic bags, and the fillings in plastic containers in the refrigerator for further use for a few days. Heat some pasta sauce for dipping calzone.