Preheat the oven to 190°C.
Heat a pan over a medium heat and cook the kale and spinach with the garlic for 5-10mins until the kale has softened slightly and the spinach has wilted. Drain any excess water.
Allow the veggies to cool slightly and then in a mixing bowl, combine them with the three cheeses. Season with salt and pepper.
Divide your pizza dough
into 4 separate rounds. Shape into balls, knead slightly on a lightly flowered flat surface and roll out into a circle about 3mm thick. Brush around the edges with water.
Place a quarter of the kale mix into the centre of the round, ensuring there’s an inch border. Add a quarter of the chopped tomatoes over this.
Fold the dough over so that the edge of the top half falls slightly short of the bottom. Fold the extra dough in the bottom layer up over the edge of the top layer and pinch the dough together until the calzone is fully closed.
Repeat with the other balls of dough and pierce the top of each calzone a couple of times with a fork.
Place in the oven and bake for 20-25mins until golden brown.