tiny calzones

1/4 grated romano cheese
1/4 chopped frozen spinach, thawed, squeezed and drained
salt and freshly ground

Heat oven to 425 degrees. In medium-size bowl combine ricotta cheese, spinach, and salt and pepper, to taste.On lightly floured surface, unroll pizza crust. Roll out to 14-inch square. Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture. Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal. Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated romano cheese. Place calzone on large, greased cookie sheet. Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.
Serving Size: 12 calzones