Italian Sausage Calzones

16oz. frozen pizza dough (or your favorite dough recipe)
4 links of fresh Italian sausage (sweet, hot, mild, etc.)*
16oz. jar of sweet hot peppers in sauce
4 slices provolone cheese
grated parmesan cheese
dried basil, oregano, and garlic powder
1 egg, beaten
14oz. jar of spaghetti sauce
6oz. jar basil pesto

If using frozen bread dough, allow to thaw and place in a greased bowl and cover with plastic wrap.  Allow to rise until it doubles in size.

Place sausage links, poked with a fork, into a saucepan.  Cover with water.  Bring to a boil and poach over medium heat for 5 minutes to extract unwanted grease.  Remove to a plate and allow to cool.  Remove casings with a sharp knife and slice each sausace into 1" slices. 

Punch down dough and turn out onto a floured surface.  With a sharp knife, divide into four equal pieces, and form into balls.  Keep dough covered with a bowl or plastic wrap until you are ready to roll it out.  Roll out one quarter of the dough into a circle of approximately 6".  Spoon 3T. pesto on dough, and spread to 1" of edges.  Moisten one half of the dough with beaten egg.  Fold over to seal.  Flute edges and poke with a fork.  Place onto a greased cookie sheet.  Roll out and fill remaining dough, repeating the same process.

Using a pastry brush, apply egg wash to each of the four calzones.  Lightly dust with garlic powder, herbs, and parmesan cheese.  Allow to set 10 minutes, to rise.  Preheat oven to 425º.  Place calzones in oven and back for 18-20 minutes or until lightly browned.  Serve with heated sauce for dipping.

*Sausage can be substituted with ham, salami, or pepperoni.