Calzone

Preheat the oven to 450°F. If you have a pizza stone, place it in the oven to preheat now

If your pizza dough is in the refrigerator, remove it now and place it on the counter to bring it up to room temperature

Add the olive oil to a large skillet on the stove over medium-high heat

Add the bell pepper and onion, saute for 4-5 minutes, add the garlic and saute for another minute

Remove the skillet from the heat and set aside

In a small bowl, combine the ricotta cheese and 1 tablespoon Italian seasoning

Use your hands to stretch the pizza dough out into a large circle, approximately 1/4 inch thick, on a floured surface

On one half of the pizza dough, arrange the pepperonis in a single layer. Top with the shredded mozzarella cheese, sautéed bell peppers and Italian seasoned ricotta cheese

Fold the other half of the dough over the fillings. Pinch the dough together, then fold the edge of the dough over in the opposite direction. Crimp the edges again to create a double seal

Brush the egg wash over the dough

Cut three 2 inch slits in the top of the pizza dough

Sprinkle with parmesan cheese and the remaining ½ teaspoon Italian seasoning

Place in the oven on a pizza stone, or large baking sheet, and bake for 12-14 minutes

Remove from the oven and slice into 4-6 pieces. Serve with marinara sauce on the side for dipping