10 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces ricotta cheese
4 ounces mozzarella cheese, shredded
1 ounce Parmesan cheese, grated
1 tablespoon olive oil
1 large egg, lightly beaten with 2 tablespoons water, plus 1 large egg yolk
2 garlic cloves, minced
1½ teaspoons minced fresh oregano
⅛ teaspoon red pepper flakes
1 lb pizza dough
Preheat oven to 500 degrees.
Combine spinach, ricotta, mozzarella, oil, egg yolk, garlic, oregano, and pepper flakes in a large bowl.
Place dough on lightly floured surface and divide into 4 even pieces.
With a rolling pin or your hands, flatten each piece into a 7 inch round on a piece of parchment paper.
Spread half of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge.
Brush the edges with the egg wash and then folkd the other half of the dough circle over spinach mixture, leaving the bottom ½ inch border uncovered.
Press edges of dough together and pinch with fingers to seal.
With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.
Transfer calzones onto parchment lined baking sheet and bake for 8 minutes, brush with any remaining egg wash and sprinkle with grated parmesan, then bake for another 7 minutes.
Move to wire rack and let cool for 5 minutes before serving.