Dice meats, mozzarella cheese, and hard boiled eggs. Combine with ricotta cheese, one beaten egg, salt, and pepper.
Divide filling and dough into six equal sections. Roll out each section of dough into an 8 inch circle. If it shrinks back down when you roll it out, try lightly flouring your work surface.
Top each dough circle with a section of filling. Fold circle in half, press and roll the edges, and seal by pressing around the edges with a fork.
Arrange calzones on lightly greased cookie sheet or baking pan. Brush the tops with the other beaten egg, and cut three small vents in the top of each calzone. (This helps any trapped air escape as it bakes rather than forming bubbles of empty calzone.)
Bake for 15-30 minutes or until top is golden brown.
Serve with pizza sauce for dipping, if desired.
For easier preparation, order meats and cheese sliced 1/2 inch thick at the deli counter. I usually need one slice each of the salamis and mozzarella, and two slices of sandwich-style pepperoni.Most recipes I've seen for calzones say to bake for 15-20 minutes, but my calzones were still pasty looking at that amount of time. It took me a good 45 minutes to get a nice golden brown, although I'm sure it was cooked through before then. I have since realized my oven runs 25 degrees cool and takes an extra 15 minutes to preheat. Please check your calzones every 5 minutes or so starting at around 15 minutes in case your oven is different than mine!Adapted from my family's Easter pie recipe