Italian Calzones

1 (10 oz) package refrigerated pizza dough
1 egg
Grated parmesan cheese (optional)
1 Recipe Sausage-Mushroom, Ham-Spinach, or Chicken-Olive filling
For Calzones, unroll pizza dough. Roll or stretch dough into a 15×10-inch rectangle. Cut into six 5-inch squares. Divide desired filling among squares. Brush edges with water. Lift one corner and
stretch dough over to the opposite corner. Press edges of dough well with fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1 teaspoon water; brush onto calzones. Sprinkle with parmesan cheese, if desired. Bake in a 425 deg. oven for 8 to 10 minutes. Let stand for 5 minutes before serving. Makes 6 calzones.
SAUSAGE-MUSHROOM FILLING: In a skillet cook 12 ounces bulk pork sausage or Italian sausage till brown; drain. Stir in 1/2 cup pizza sauce, one 4 ounce package shredded mozzarella cheese (1
cup), and one 2-ounce can mushroom stems and pieces, drained.
HAM-SPINACH FILLING: Cook one 10-ounce package frozen chopped spinach according to package directions; drain well. In a bowl combine spinach, 1 cup finely chopped fully cooked ham (5 ounces),
1 cup shredded Swiss cheese (4 ounces), and 2 tablespoons thinly sliced green onion.
CHICKEN-OLIVE FILLING: In a medium bowl combine 1-1/2 cups diced cooked chicken, 1/2 cup shredded Monterey Jack cheese, 1/4 cup finely chopped celery, 1/4 cup chopped pitted ripe olives,
1/2 teaspoon crushed dried basil, 1/4 teaspoon garlic salt, and 1/8 teaspoon black pepper. Stir in 1/3 cup soft-style cream cheese with chives and onion.