Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: 1 turnover)
Preheat oven to 400°. Heat olive oil in a large skillet over medium heat; swirl. Add garlic and crushed red pepper; sauté 30 seconds. Stir in spinach until wilted. Stir in vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables. Divide French bread dough into 4 portions; roll each portion into a 6 x 3-inch rectangle. Place 1/2 cup vegetable mixture on each rectangle; top each with 1/4 ounce diced cream cheese. Fold dough over filling; crimp to seal. Arrange turnovers on a parchment-lined baking sheet; coat with cooking spray. Sprinkle with mozzarella cheese and pepper. Bake at 400° for 20 minutes.