Make sure to prepare the pizza dough according to directions in the recipe. Have it ready in advance If possible when you plan to make the calzone. You will need 4 dough balls to make 4 calzone.

Rinse and slice the peppers into thin slices, discard the core and the seeds. Add 1 tbsp of olive oil and a pinch of sea salt and toss to coat.

Heat up a cast iron skillet on medium low flame and quickly saute the pepper and onions together until nice little char marks start to form, a few minutes. Transfer them to a bowl and mix with the sliced spinach and set aside until ready to use.

Sprinkle some flour on a board board or kitchen counter and place the dough on top. Sprinkle more flour on top and using the palm of your hand gently press the dough down to form a circle. Sprinkle more flour if needed so the dough doesn’t stick. ( do not knead the dough at this point)

Use a fork to gently poke the dough in a few spots so it won’t puff up while cooking.

Spoon some of the tomato sauce over half of the dough, sprinkle with some of the mozzarella and some of the pepper scallion mixture. Sprinkle with more cheese and gently fold over the dough to create a pocket.

Gently pull the bottom of the dough to fold over the top as in creating a nice seal of the pocket all around.

Preheat a large cast iron griddle or grill pan on medium heat and gently transfer the calzone to the hot grill. ( you should be able to slid them right off of the board you were working on or using a large spatula).

Cook for a few minutes on each side until nice grill marks form. Use a spatula to flip the calzone and repeat the above process until all calzone pockets are done. Allow them to cool off for a few minutes for the cheese to set before cutting into them.