Preheat oven to 425 degrees.  Line baking sheet with parchment paper or use a pizza stone.

Dice the onion.  Heat 1 Tablespoon olive oil in medium skillet over medium heat. Saute onion and garlic for about 5 minutes. Add crumbled sausage in pan (if using links remove from casing) and brown, about 5 minutes.  Remove and let cool.  Once cool add in the marinara sauce.

In bowl mix ricotta, mozzarella, Parmesan, Italian seasoning, red pepper flakes, salt and pepper.

Roll or pat dough into a 14" X 10" rectangle and then cut into (4) rectangles measuring 7" X 5", sprinkle a little flour on the counter top to keep the dough from sticking to the counter.  We also have a recipe for homemade dough or you can substitute fresh pizza dough from your local pizzeria or from the bakery section of the grocery store.  Our featured picture for this recipe is made from the grocery bakery pizza dough and cut into circles to make the crescent shape.

Spoon 1/4 of the cooled meat filling and a 1/4 of the cheese filling into the center of each rectangle, leaving a 1/2" border to ensure a tight seal.  Place on prepared baking sheet.  Lightly score the dough with two 1" long marks to relieve the steam, try not to cut all the way through the dough.  Using the remaining tablespoon of olive oil, brush each calzone with the oil, sprinkle the remaining Parmesan cheese and minced parsley on top.

Bake at 425 degrees for 10-15 minutes or until golden brown.

If eating at home top with additional marinara sauce.  If taking as a portable meat skip the extra sauce.