Preheat the oven to 375°. Line the baking sheet with parchment paper to prevent the calzones from sticking to the baking pan.
Divide the pizza dough into two pieces. Roll each half of the dough into a ball then roll them out with a rolling pin until they are about 8” in diameter.
Spread half the pesto onto the center of each pizza dough round. Avoid the edges of the dough.
Spread half the mozzarella cheese over the pesto.
Sprinkle each with half the parmesan cheese.
Top the cheese with half the cooked chicken slices.
Fold calzone over and pinch edges together. Roll pinched edges up and pinch again.
Whisk together egg and water. Brush egg wash over the top of the calzones.
Sprinkle tops of calzones with salt and ½ teaspoon Italian seasoning. Optional: Sprinkle with 1 teaspoon of grated parmesan cheese.
Transfer both calzones to the parchment paper covered baking sheet.
Loosely tent baking sheet with foil. Bake for 15 minutes. Remove foil and bake for another 15 minutes or until the crust is a deep golden brown.
Allow the calzones to rest for 5 minutes then serve with Italian salad and marinara sauce.