Chicken and Mushroom Calzone

In a large bowl, combine the Shredded Italian Blend Cheese (1 1/2 cups), Ricotta Cheese (1/2 cup), Boneless, Skinless Chicken Breast (1/2 cup), Mushroom (1/2 cup), Italian Seasoning (1 tsp), and Salt (1/4 tsp). Mix well. Cover and chill until ready to fill the calzones.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Punch the Pizza Dough (1 lb) down and divide it into two equal portions. On a surface dusted with All-Purpose Flour (to taste), roll each dough portion into an 8 by 10-inch oval.

Lightly coat each oval with Mayonnaise (2 Tbsp). Spoon half of the chicken mixture onto one-half of each oval.

Fold a short end of each dough oval over its filling, forming 2 half-moon shaped calzones. Roll the bottom edge up and over, twisting and pressing with your thumb to seal as you go. The decorative rolled edge will be substantial so that it doesn't become overly browned during the baking process. Prick the top of each calzone in a few places with a fork to vent.

Transfer the calzones to your prepared baking sheet, spacing at least 2 inches apart. Brush the tops with Eggland's Best Classic Egg (1) and apply a sprinkling of Italian Seasoning (1/2 tsp).

Bake for 30 minutes.

Transfer to a wire rack and allow to cool. Cut each calzone into four wedges. If desired, garnish with Fresh Basil (to taste) and Galbani Parmesan Cheese (to taste).