Preparation

• Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or foil and spray them lightly with cooking spray to prevent sticking.
• Dice the cooked chicken into ½-inch pieces for even distribution. Roughly chop the fresh spinach to incorporate into the ricotta mixture.
• Separate one egg, placing the yolk in a medium bowl and the white in another. To the yolk, add ricotta cheese, garlic powder, dried oregano, dried basil, and salt. Mix these ingredients thoroughly before folding in the chopped spinach to create a creamy filling base.
• Divide the pizza dough into four equal portions. Lightly flour your work surface and roll each piece out into a 7-inch circle, ensuring an even thickness for uniform baking.
• Spread the ricotta mixture onto one half of each dough circle, leaving about a 1-inch border around the edge. Evenly distribute the diced chicken and shredded mozzarella on top of the ricotta mixture.
• Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the filling inside, then fold and roll the edge to create a decorative ridge that also helps to secure the seal.
• Transfer the calzones onto the prepared baking sheets. Whisk together the reserved egg white with the second whole egg and brush this egg wash over the tops of the calzones to promote browning and give a shiny finish.
• Place the baking sheets in the preheated oven and bake the calzones for 15 to 18 minutes, or until they turn a golden brown color, indicating that the dough is cooked through.
• Optionally sprinkle grated Parmesan cheese over the hot calzones before serving. Serve immediately with warmed marinara sauce for dipping, if desired.