1. About 4 hours before proceeding with the recipe, place thawed dough on a plate, cover with lightly oiled plastic wrap, and allow to rise at room temperature until doubled in size.
2. When dough is almost ready, preheat oven to 400 degrees. Spray a baking sheet with vegetable cooking spray or line with parchment paper.
3. Place a steamer insert in a medium pot and add about 1 cup of water. Placespinach in the steamer, cover, and cook over medium-high heat. Steam spinach just until tender and wilted, about 4 minutes. Remove from steamer, squeeze out excess moisture, coarsely chop, and place in a medium bowl. Set aside.
4. In the same pot, using the steamer insert, add additional water if necessary and lightly steam broccoli just until bright green and tender, about 5 to 6 minutes. Add to the bowl with the spinach. Toss vegetables withoil and set aside.
5. When dough has doubled in bulk, punch down. Sprinkle a work surfacewith flour or cornmeal and roll dough out into a rectangle measuring about 11 by 14 inches. Spread the strips of salami lengthwise down the middle of the rectangle, then spread the vegetable mixture over the salami. Sprinkle with the cheese and red pepper flakes, if using. Pull up the sides of the dough and press closed to seal in the filling. Seal the ends.
6. Place calzone on prepared baking sheet seam side up. In a small bowl, lightly whisk egg and water. Brush calzone with the egg mixture. Bake until golden brown, about 15 to 18 minutes. Slice and serve warm, with marinara on the side if desired.
Source: Hannaford fresh Magazine, November - December 2011