Mix and Knead: Add flour, salt, and olive oil to the yeast mixture. Stir until it forms a dough. Transfer to a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 4–5 minutes.

Let Dough Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.

Prepare the Filling: While the dough rises, mix mozzarella, ricotta, ham, pepperoni, Italian sausage, garlic powder, oregano, red pepper flakes (if using), and chopped basil in a medium bowl. Taste and adjust seasoning as needed.

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Roll Out the Dough: Punch down the dough to release air bubbles. Divide it into 4 equal portions. Roll each portion into a circle about 8 inches in diameter.

Fill the Calzones: Spoon a generous amount of filling onto one half of each dough circle, leaving a 1-inch border around the edges. Add a spoonful of marinara sauce if desired.

Seal the Calzones: Fold the dough over the filling to form a half-moon shape. Press edges firmly and crimp with a fork to seal completely.

Apply Egg Wash: Brush the top of each calzone with beaten egg for a golden, glossy finish. Sprinkle grated Parmesan if desired.

Bake to Perfection: Place calzones on the prepared baking sheet. Bake for 18–20 minutes, or until golden brown and crisp.

Cool and Serve: Let the calzones cool for 5 minutes on a wire rack. Serve warm with marinara sauce on the side for dipping.