Preheat oven to 220˚C (200˚C fan forced).

Combine the contents of the yeast sachet and warm water in a small bowl, mixing until fully dissolved.

Empty the pizza base mix sachet into a mixing bowl, add the dissolved yeast and mix together to form a dough.

Knead the dough on a lightly floured surface until a smooth ball forms, dividing dough into 4 and rolling each portion into a 15-20cm circle.

Heat the oil in a pan, cook minced beef and spices until brown, and add spinach until wilted. Finally, add tomato & Basil sauce and sauté for 2 minutes.

Dividing the contents of the mince mixture equally, spread over half of each calzone leaving a clear border around the edges.

Fold the dough over to enclose the filling, pinching together the joined edges to seal. Transfer to a lined baking tray and brush the surface with a little of the beaten egg.

Bake for 15-20 minutes or until crust is golden brown.