Artichoke & Spinach Calzones

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, combine chopped artichoke hearts, squeezed-dry spinach, ricotta cheese, shredded mozzarella, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well. 3. Divide the pizza dough into two equal pieces. On a lightly floured surface, roll each piece into a 10-12 inch circle. 4. Spoon half of the filling onto one side of each dough circle, leaving a 1-inch border. Dampen the edges of the dough with water. 5. Fold the empty half of the dough over the filling to form a half-moon shape. Crimp the edges firmly to seal, then crimp with a fork for extra sealing and decoration. 6. Transfer the calzones to the prepared baking sheet. Brush the tops with the beaten egg. Cut a few small slits in the top of each calzone to allow steam to escape. 7. Bake for 20-25 minutes, or until golden brown and puffed. Serve hot with warm marinara sauce for dipping.