Italian Style Spinach Pies

I baked them using semolina+ bread flour for the dough with olive oil and dried oregano parsley and basil, salt, and aquafaba and ww sourdough starter and Fleishmann's yeast. I used the mixer with the dough hook and refrigerated the dough. The next day (today) I stretched dough blobs the size of an orange and added the cooked filling that I had made yesterday.  Spinach+onion+olives, fresh garlic, dried red hot chili peppers. I covered half of the dough with spinach olive filling and added pepper jack cheese and sliced pepperoni and a few chopped sun dried oil cured tomatoes before folding the dough and sealing the edge. I baked them (7 calzones) for 30 minutes  at 450 (F) rotating the pans after 15 minutes and brushed the tops with olive oil. Delicious! I froze the extras. Just saw this...