Preheat your oven to 350° and line a rimmed sheet pan with parchment paper.
In a medium bowl combine the sausage, ground beef, bread crumbs, parsley and a few pinches of kosher salt and black pepper. Add the beaten egg and use a fork to combine all of the ingredients.
Use a (measuring) tablespoon to scoop out the meat mixture and then use your hands to roll into balls. Place meatballs onto the prepared pan and bake for 15 minutes. Once cooked, allow to cool before assembling the calzones. (this recipe yields 30 meatballs)
Increase the heat of your oven to 425 degrees. Invert two rimmed, baking pans and spray with olive oil, then set off to the side. (I used my mister)
Once you've prepared the pizza dough and it has risen, punch it down and divide it into 4 equal pieces.
Working in batches of two, roll each piece of dough into a 10-inch round. Spread one half of the round with a generous amount of ricotta, top with 6 to 8 meatballs, a few spoonfuls of sauce over top and then top with 1/4 of the cheese.
Fold the other half over top of the filling and press the edges together. Fold and crimp the edges, tucking the end underneath the calzone. Transfer the calzones to the prepared pan and brush with egg wash, sprinkle with extra Parmesan if desired before sliding into the oven to bake for 18-20 minutes (rotate the pan halfway through to ensure even browning) or until the tops are a deep golden brown. Repeat with the remaining two dough pieces.
Once the calzones are finished baking, allow them to cool for a few minutes before serving.