Turkey Calzone with Marinara Sauce

Squeeze out the seeds from tomatoes into a small sieve, discard seeds but save all juices. Dice the tomatoes small.

Heat the olive oil in a large sauce pan and add the garlic. Cook over moderate heat for a minute or so, but do not brown. Add the strained juices from the tomatoes.

Add the diced tomatoes. Simmer over moderate heat until the sauce begins to thicken.

Add pepper; remove from the heat. Stir in the basil and parsley. Reserve for service.

Dissolve yeast and sugar in lukewarm water. Place flour and salt in food processor or mixer. Pour in yeast mixture and oil with mixer running. Process to form dough. Let rise until doubled (dough may rise in refrigerator for several hours).

Divide into 25 equal portions.

Stretch dough into circles 1/8-inch to 1/4-inch thick.

Sauté turkey breast strips in 3 ounces butter substitute until barely done. Remove from pan and reserve.

Sauté spinach and garlic in 1-1/2 ounces butter substitute for 20 seconds to wilt spinach. Drain off excess liquid.

Combine cheeses with turkey and spinach. Mix well. Season to taste with salt and pepper.

Cover 1/2 of the dough/circle with the turkey, spinach, and cheese mixture. Fold the uncovered side over and seal well with water. With a knife or fork, make vents.

Prepare egg wash with eggs and milk. Brush dough lightly with egg wash.

Bake in a preheated conventional 400 degree F oven for about 18 minutes or until golden brown.

Serve with three ounces of Marinara Sauce.