Preheat oven to 425•F. 

In medium bowl combine ricotta and Asiago cheeses, basil leaves, and seasonings, and any optional meats you are including.

On lightly floured surface, roll out pizza crust to 14-inch square.

Divide dough into four squares.

Divide filling evenly into fourths.

Place filling on lower half of each square. It’s tempting to overfill, but avoid if possible. Fold pastry over to enclose, and with your fingers press edges together firmly to seal in a “rope” formation that looks a bit like a pie crust.

Brush liberally with egg yolk mixture, then prick each calzone with the point of a knife or shears and sprinkle with additional grated Asiago cheese, salt, or optional dried parsley.

Place calzones on large cookie sheet with parchment paper.

Bake 8 minutes, until puffed and golden brown on top.

Cool on the baking sheet for five minutes before serving.

Add cups of marinara to each for dipping.