• Preheat oven to 350F and get your veggies ready.
  
• Brown the sausage in a stainlees steel pan over medium to medium high heat I treat the sausage much like I treat bacon, add the sausage to a cold pan and then add heat.
  
• Remove the sausage, leaving the brown bits and juices behind and melt the butter in the pan.
  
• Add the mushrooms to the pan and cook on medium to medium high heat until the liquid is gone and the mushrooms are nicely browned, add a little salt and pepper. Remove the mushrooms and mix them in with the sausage that you set aside earlier.
  
• Drizzle about a table spoon of olive oil into the pan and add the onions. Cook over medium heat for a couple minutes then add the garlic and continue to cook until fragrant (about a minute). If the pan has not been completely deglazed, ad a couple tablespoons of white wine to help with the deglazing and add the peppers to the pan. Continue to cook for another couple of minutes until all the liquid has been removed., Add salt, pepper, oregano, and, optionally, red pepper flakes to taste.
  
• Remove the veggies from the pan and add the mixture to the sausage and mushrooms.
  
• Unroll the pizza dough onto a sheet of parchment paper and slice as follows. Imagine the dough is divided in thirds length-wise. Starting at the middle, slice 2 opposing angles a little less than a third of the way in, then continue the slices to each end matching the angle of the first slices. Remember, these should be a little less than a third of the way from the edge (see photo).
  
• Generously slather on your sauce keeping about a half inch away from the end of your slices and an inch away from the ends.
  
• Add a layer of shredded mozzarella on top of the sauce.
  
• Add a generous layer of your meat and veggies mixture on top of the cheese.
  
• Add more cheese on top of the meat and veggies. We used Mozzarella for both layers, but you can feel free to add a little Parmesan to this if you like.
  

Wrap the Calzone

• Now we start the weave. Bring the 2 end pieces up the sides to make a little boat that holds your stuffing.
  
• Weave each slice up and over the stuffing, criss crossing them on the top as you go. I sorta screwed this up, because I normally start from the middle and work my way out, but heck, it still looks and tastes great any old way you do it.
  
• Continue the weave for each slice and try to get any gaps closed up.
  
• Using a pastry brush, paint the outside of the calzone with the beaten egg.
  
• Sprinkle salt, oregano, fennel seeds, and optional red pepper flakes on the calzone to taste.
  
• Bake at 350F for 30 minutes or so until the crust is a nice golden brown.
  
• We like to slice the calzone into multiple slices of about and inch and a half each, but you can do this however you want.