In a large bowl mix together water, honey, and yeast. Add the flour, Parmesan, garlic, salt, and 1 TBSP of the oil. Mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into 4 equal size balls. Add the remaining 1 TBSP of oil to a large bowl, place the dough balls in the bowl and roll around in the oil until the balls are well coated in oil. Line a baking sheet with parchment paper and place the dough balls on it. Set aside and allow the dough balls to sit for 30 minutes.
THE FILLING:
Heat the oil in a saucepan over medium-high heat. Add the spinach and cook, stirring often, until spinach is heated through and most of the moisture has evaporated from the pan, about 6 minutes.
Add the Parmesan, garlic, crushed red pepper, 1/2 tsp salt, and1/4 tsp pepper. Stir to combine and cook while stirring, about 1 more minute. Take off the heat and stir in the ricotta. Season with salt & pepper to taste then stir in the egg..
ASSEMBLY AND BAKING:
Preheat the oven to 425°F.
Flatten out the dough balls and stretch or roll out to make four flat circles roughly 8-inches in diameter.
Spread the filling on top of each of the dough circles leaving about a 1/2-inch edge all around. Spread some of the beaten egg around the edges.
Fold the dough circles in half to form a half moon shape and pinch the edges to seal in the filling. Go along the edges with the back side of a forks tines to help seal the dough.
Place the calzones back on the lined baking sheet and brush the tops with the remaining beaten egg. Cut 3 slits in the top of each calzone to allow steam to escape.
Bake the calzones in the preheated oven for 15 to 17 minutes or until golden brown.
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