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Thaw dough and spinach in refrigerator overnight.
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For filling:
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Squeeze all of the moisture you can from the spinach and set aside. Drain artichoke hearts and chop coarsely (don1t worry about the size, they1ll get
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chopped more thoroughly later.
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Combine cheeses and thoroughly beat together. Add spinach and artichoke hearts. Place this in the refrigerator.
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For the dough:
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Pinch off a piece between the size of a walnut and golf ball.
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A walnut-sized piece of dough will yield a calzone about three inches across which will be good for lunch or as an appetizer. A golf ball-sized piece will give you a 5-inch across calzone which is a serving for dinner with marinara dipping sauce and a salad.
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Press the dough into a disk. Dust it with flour and, working around the edges, stretch it a bit at a time. Do this between your two hands - nothing
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fancy, but don1t press it down onto the dough board or counter top. The dough should feel slightly elastic and pull back. This is fine. When you
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have beaten the dough into submission and it looks like a slightly deformed jellyfish, place it onto the parchment paper and let it rest, covered.
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Pull some more dough and start again. You will need ~30 small or ~15 large dough circles plus one or two extra.
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When the dough circles are complete, take the first circle out and dust it lightly with a bit of flour.
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To fill:
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Use between 1/8 - 1/4 cup of filling to spread spinach mixture on one-half of a dough circle. Leaving a 1/2-inch crust on the outside.
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Dip fingers in water and run them around the outside of the dough circle.
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Fold in half and crimp with a fork.
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Combine egg white with ~1/2 cup water. Brush top of calzones and sprinkle with Parmesan cheese. Prick each calzone 3-4 times with a fork.
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Bake in 350-degree oven for ~35 minutes or until brown. This is really good served with a good marinara.
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* Cream cheese can be substituted for the mascarpone, but the result will be a more tangy filling.
