Preheat your oven to 350 degrees.

In a mixing bowl combine all dough ingredients, less 1/2 cup of the flour. Set aside 1/2 cup of the flour for the next step. If the dough is too crumbly and not forming well, add 1 tablespoon of water at a time until your dough is a good consistency, You will need to use your hands to knead the dough together nicely.

Using the extra flour, spread some on a flat surface for rolling out your dough. Use the flour generously on your hands and the rolling pin so it doesn't stick. Roll out 1/6 of your dough at a time (this should be about 133g of dough per calzone). You want to make a big circle you'll be able to fill and fold, about 10" in diameter. Layer the prepared dough between parchment paper so they don't stick together.

Over medium heat, melt the butter. Add the garlic and spinach. Mix well until spinach begins to wilt. Toss in the chicken to warm up. Don't cook the spinach completely, it will continue to cook in the oven.

In a small mixing bowl combine the cottage cheese, ricotta, parmesan, salt, pepper, and nutmeg.

Place both the chicken and cheese fillings on half of each dough circle. Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges. Using a sharp knife score the top of each calzone 1-3 times.

Whisk the egg in a small bowl and stir in the parmesan. Coat each calzone with the egg wash.

Bake in the oven 40-45 minutes until the tops are golden brown.

Let them cool and enjoy!