• Prepare Pizza Dough; set aside to rise. Coat large baking sheet with oil; sprinkle with cornmeal.
• Meanwhile, warm 1 tbsp oil in sauté pan set over medium-high heat; sauté chicken for 1 to 2 minutes per side or until browned; set aside. Reduce heat to medium; stir in remaining oil and onion. Cook, covered, for 1 to 2 minutes or until golden. Add garlic and spinach; cook, covered, for 1 to 2 minutes or until spinach wilts. Uncover and cook until liquid has evaporated; remove from heat. Stir in salt, pepper and nutmeg.
• Punch down dough. Transfer to lightly floured work surface. Divide into 6 equal balls. Cover with plastic wrap and let stand for 10 minutes.
• Preheat oven to 450°F. Thinly slice chicken. With floured hands or rolling pin, pat or roll dough on lightly floured surface into 8-inch rounds. Beat egg with 1 tbsp water; brush some over edges of dough. Layer Gruyère, chicken, spinach mixture and remaining Gruyère over half of each round. Fold dough over filling until edges almost meet. Pull bottom edges up to overlap top halves by 1/4 inch; pinch securely to seal.
• Using floured dough scraper, transfer calzone to baking sheet; brush with remaining egg mixture. Bake for 16 minutes or until instant-read thermometer inserted in center of calzone reads 175°F. Let cool on rack for 5 minutes.

Tip: 1 lb of thawed frozen commercial bread dough can be used instead of the Pizza Dough recipe if desired.

Recipe Provided by Chef Sharon Sanders