Start by thawing dough. Spray a 9x13 pan with nonstick cooking spray. Place frozen bread dough in pan and cover loosely with plastic wrap that has been spray with nonstick spray. Follow package instructions for thawing method. Allow to thaw 3-5 hours.
Once dough has been thawed and is doubled in size, begin preparing the rest. Preheat oven to 400℉. Cook turkey sausage and onion in a large skillet for 5-8 minutes until sausage is fully cooked. Add salami, green pepper, mushrooms, Italian seasoning and red pepper flakes. Cook another 5-6 minutes, stirring often. Remove from heat and allow to cool down.
In a separate large bowl, mix ricotta cheese, mozzarella, parmesan, 2 eggs, salt and pepper, and parsley. Add sausage mixture to cheese mixture and combine. Set aside.
Beat remaining egg in a small bowl and set aside. On a floured surface, roll out dough from two bread rolls into a circle. Add two large spoonfuls of calzone filling into center of dough. Fold dough over filling and line it up with edge of dough on the other side. Seal edges by pinching together and/or use tines of a fork. Place onto a greased baking sheet. Brush tops with egg wash. Repeat process for the rest of the dough/filling. Bake for 10-13 minutes or until golden brown. While calzones are baking, add tomato sauce to a small saucepan and heat over medium low. When calzones are done cooking, allow to rest for 3-5 minutes. Serve warm with tomato sauce and shredded parmesan cheese on top.
