Preheat oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray.

Place pizza dough on a lightly floured surface and cut into eight 2-ounce balls. Shape the balls into 6-inch circles and cover lightly with a clean dish towel to prevent drying.

Working one round at a time, spread 1 teaspoon pizza sauce on half the circle, leaving a ½-inch border. Top with 2 tablespoons mozzarella.

Brush empty edge with egg wash then fold dough in half over the filling to make a half-moon shape. Gently press edges together to seal. Starting at one edge, crimp edge with a fork or decoratively crimp by slightly twisting and pinching the dough around the seam. Place on the baking sheet and repeat filling and shaping remaining calzones.

Lightly brush tops with egg wash and use kitchen shears to cut 3 small slits in the top to vent steam. Bake for 20-25 minutes, or until golden on top and cooked through.

Remove from oven and brush tops with melted Challenge Garlic Parmesan with Herbs Spreadable Butter. Serve hot, with pizza sauce for dipping.