In a large bowl, whisk together the flour, yeast, sugar, and salt.

Add the warm water and olive oil. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix well.

Punch down the risen dough and divide it into 4 equal portions.

On a lightly floured surface, roll out each portion of dough into a circle about 8 inches in diameter.

Spoon about 1/4 of the cheese mixture onto one half of each dough circle, leaving a 1-inch border.

Top the cheese mixture with your desired fillings (e.g., pepperoni, sausage).

Fold the other half of the dough over the filling to create a half-moon shape.

Crimp the edges with a fork to seal.

In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the calzones with the egg wash.

Cut a few slits in the top of each calzone to allow steam to escape.

Place the calzones on the prepared baking sheet.

Bake for 18-20 minutes, or until golden brown and cooked through.

Let cool slightly before serving.