For the filling: Squeeze defrosted spinach vigorously. Clean spring onions, finely chop spinach and spring onions and mortadella. Mix curd, egg and pizza seasoning. Mix in spinach, spring onions and mortadella and season with iodized salt and pepper. Preheat the oven to 200 degrees /moving air 170 degrees/gas mark 3. For the dough: roll out both pieces of dough on the thinly floured work surface about 3 millimeters thin, so that each is a rectangle of about 25×35 cm. Use a glass (diameter 7 cm) to mark circles on a dough sheet. Place a heaping teaspoon of spinach filling in each of the circles.
Place the other pastry sheet on top.
Using the glass or a cup, cut out round calzoni over the filling. Press edges together lightly and place on a baking sheet lined with parchment paper. Knead dough scraps briefly, then roll out, divide and prepare calzoni again as before. Mix egg yolk and milk, brush the calzoni with it and sprinkle with paprika.
Bake in the preheated oven on the middle shelf for about 20 minutes.
When cooled, calzoni can be transported in plastic tins or bags.
Wrap warm calzoni first in parchment paper then in a towel. Tip: Vegetarians take 100g cheese or chopped nuts instead of mortadella.
