Preparation
Thaw the spinach, squeeze out the liquid and roughly chop. Peel and dice the onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_1_M.jpg)
Heat 2 tbsp olive oil in a pan and fry the onions over a medium heat for 2 minutes until translucent. Add the spinach and cook for a further 4 minutes. Season the spinach with salt, pepper and freshly grated nutmeg. Allow to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_2_M.jpg)
Separate the eggs. Coarsely grate the mozzarella. Mix the egg yolks with the ricotta, grated cheese and spinach. (The egg whites are not needed in this dish.)
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_3_M.jpg)
Cut the cold cuts into fine strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_4_M.jpg)
Drain and chop the sun-dried tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_5_M.jpg)
Divide the pizza dough into quarters, roll out to 22cm circles, about 1cm thick, and place on a baking tray lined with baking paper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_6_M.jpg)
Cover half of each pizza with the spinach and ricotta mixture and sprinkle with the meat strips and tomato cubes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_7_M.jpg)
Fold the plain pizza halves over the filling and press the edges tightly with a fork.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_8_M.jpg)
Brush each calzone with some olive oil and bake in a preheated oven at 220°C (200°C fan, gas 7) for 20-25 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000495/000495_step_9_M.jpg)