1 cup shredded low fat Cheddar or mozzarella cheese
1 teaspoon Italian seasoning or dried oregano, crushed
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
Vegetable oil
Cornmeal (optional)
1 can (8 ounces) pizza sauce
Preheat oven to 425 degree F. Unroll pizza dough onto a lightly floured board; cut crosswise into 2 equal pieces.
Roll each piece of dough into a 12-inch circle.
Squeeze all liquid from spinach; chop fine. Over the bottom half of each circle of dough, sprinkle spinach, tuna,
tomatoes, mushrooms, cheese and seasonings to within 1 inch of bottom edge. Fold top half of dough over filling,
leaving bottom edge uncovered. Moisten bottom edge of dough with a little water, then fold bottom edge of dough over top edge, sealing with fingers or crimping with fork. Brush top of dough lightly with oil; sprinkle with cornmeal if desired. Place 2 filled calzones on ungreased baking sheet; bake for 25 to 30 minutes or until deep golden brown.
Meanwhile, in saucepan, heat pizza sauce. Cut each calzone in half crosswise to serve. Pass sauce to spoon over.
