Get the pizza dough out of the freezer and place on the counter top to thaw for 4 hours, or overnight in the fridge

Melt a tablespoon of butter and add in the diced onion, and fry until softened

Take the sausage meat of the skins and add to the onions. Use a wooden spoon or spatula to break up the sausage as it browns. Add in the Italian seasoning, and put to one side to cool slightly

In a separate bowl, combine the parmesan, mozzarella, and ricotta with the egg. Season with a little salt and pepper. Stir in the cooled sausage meat

Pre-heat the oven to 220°C / 425°F

Take the two dough balls and cut each one in half. Shape the dough back into a rough ball and roll out into a thin circle, about 15cm / 6"

Place a quarter of the filling on one half of the dough circle. Fold over the dough, and press down the edges with a fork. Place on a baking sheet and repeat with the rest of the dough and filling

Brush the top of the calzone with some beaten egg, then bake for 13-15 minutes

As the calzone bake, heat up some marinara sauce and serve along side the calzone