Ingredients:

• 600g pizza dough
• 300g baby spinach
• 30ml olive oil, plus more for brushing
• 1 sweet onion, minced
• 2 cloves garlic, minced
• 45 g freshly grated Parmigiano-Reggiano cheese
• 120g fresh mozzarella cheese, finely diced
• 225g ricotta cheese
• Salt and freshly ground pepper
• All-purpose flour for dusting

Method:

1. Let the dough sit at room temperature 1 to 2 hours before building the calzone.
2. Set the EGG for indirect cooking at 204°C.
3. Rinse the spinach and let drain.
4. In a pan, heat the oil over medium heat.
5. Add the sweet onion and cook until translucent, then add the garlic and cook about 1 minute.
6. Add the spinach, cover and cook until tender.
7. Drain the spinach mixture in a colander, pressing gently to remove excess liquid. Transfer to a bowl.
8. Add the cheeses and mix well.
9. Season with salt and pepper.
10. Roll out the dough on a Dough Rolling Mat and use the Calzone Press to cut out the dough circles and form calzones.
11. Place the calzones on a preheated Pizza/Baking Stone and bake until golden brown, about 20 minutes.
12. Transfer to a cooling rack for 10 minutes. 

Serve warm.