Broccoli raab and salami calzones

1 pound broccoli raab, tough stems removed;

1 large egg;

2⁄3 cup whole-milk or part-skim ricotta cheese;

1 cup grated mozzarella or Italian blend cheese;

2 tablespoons grated Parmesan or other hard grating cheese;

2 ounces finely chopped salami, pepperoni, or soppressata;

1⁄2 teaspoon kosher salt;

1⁄2 teaspoon ground black pepper;

1⁄4 teaspoon freshly grated nutmeg;

1 pound pizza dough, thawed if frozen;

instant flour or all-purpose flour, for rolling;

Extra-virgin olive oil, for brushing;

1 cup warm marinara sauce, for serving.

Preheat the oven to 450°F.
Bring a large saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the raab and cook until barely tender, about 3 minutes. Drain in a colander and rinse under cold running water until cool enough to handle. Pick up the raab in small handfuls, squeeze out as much liquid as possible, and coarsely chop.
Whisk the egg in a large bowl until the white and yolk are blended. Add the raab, ricotta, mozzarella, Parmesan, meat, salt, pepper, and nutmeg and mix well.
Divide the dough into 4 equal pieces. Working with one piece at a time, use a rolling pin to roll the dough into a 6-inch round on a lightly floured surface. Spoon one-fourth of the broccoli raab mixture into the center. Fold the dough over to enclose the filling and make a half-moon or rectangle. Press the edges together, turning under and pinching tightly closed. Place the calzones on a baking sheet or pizza stone. Brush the tops lightly with oil.
Bake until the calzones are puffed and browned, about 20 minutes. Let rest on the baking sheet for 5 minutes before serving warm with the marinara sauce.
What else works? You can replace the raab with spinach, chard, broccolini, or broccoli. You can replace the salami with other cooked, chopped meats. To make this meatless, replace the salami with sauteed mushrooms.