1(16-ounce) package refrigerated pizza dough, room temperature
1cup chopped spinach or parsley
1/2cup shredded fontina cheese
1tablespoon butter, melted
Heat oil in a large skillet. Add peppers; sauté 15 minutes. Add raisins, vinegar and salt. Sauté 5 minutes. Let cool.
Preheat oven to 400F. 3. Divide dough into 4 balls. Stretch each into a rough 8-inch circle. Top half of each dough round with pepper mixture, spinach and cheese. Moisten edges of dough with water. Fold dough over and crimp edges. Place on baking sheet and cut 3 or 4 vents in the top of each calzone. Brush tops with melted butter. Bake 15 minutes, or until golden brown. Serves 4.