Trim the dandelion greens, removing any bruised or damaged parts. Rinse thoroughly under running water and soak in cold water for 15 minutes. Drain, then boil in lightly salted water until the stems are tender but not falling apart. Drain and let air dry for a few minutes.

While the greens are draining, roughly chop the unblanched almonds with a knife. Pit the black olives and cut them into large strips if needed.

Heat the extra virgin olive oil in a large skillet. Add the dandelion greens, garlic powder, hot red pepper powder, and a pinch of salt. Sauté over high heat for 5-6 minutes until well flavored and most of the moisture has evaporated. Near the end, add the almonds and black olives and stir. Remove from heat and set aside.

Take the portions of "Emergency Flatbread" dough and roll them out with a rolling pin to about 1/12 inch thick (2 mm) on a work surface dusted with extra-fine semolina flour. Divide the prepared greens between the two dough rounds, fold the dough over the filling, and seal the edges well, forming a decorative rope edge. Cut small slits on the surface to allow steam to escape during baking.

Brush the tops of the calzones with a little extra virgin olive oil and sprinkle with a pinch of salt.

COOKING METHOD 1: Place the calzones on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for 20 minutes, turning on the broiler for the last 5 minutes.

COOKING METHOD 2: Place the calzones in an air fryer and cook at 355°F (180°C) for 20 minutes, increasing the temperature to 400°F (200°C) for the last 5 minutes.