This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
In a large grill plan, cook sausage until browned. Drain.
In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
Brush with olive oil and sprinkle some parmesan cheese over top.
Cut a few slits in the top to allow steam to release.
Transfer calzone from pizza pad to pizza stone in oven.
Bake 10-15 minutes, until puffed up golden brown.
Let stand 5 minutes before serving.
Heat the marinara sauce in the microwave for dipping.