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Preheat the oven to 475°F and line a baking sheet with parchment paper.
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In a medium sized bowl, combine the asparagus, peas, spinach, olive oil, lemon juice, herbs, and red pepper flakes. Mix well and set aside.
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Lightly flour your work surface. One at a time, roll each piece of dough out to a 6 inch wide circle. Layer the salami, vegetable mix, and cheese on one half of the dough circle. Fold the empty half of the circle over the mound of toppings and fold the edges of the dough together to create a seal. Place on the lined baking sheet and repeat with the other three pieces of dough.
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Make an egg wash by whisking 1 teaspoon of cold water with the egg and brush liberally on each calzone. Sprinkle with freshly ground salt and black pepper. Bake for 12-14 minutes, or until the calzones are golden brown and puffy.
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Serve as is or with white pasta sauce for dipping.