Calzone

Mix flour, yeast, salt and olive oil in food processor or bowl of stand mixer. With food processor running, add water in a steady stream until the dough forms a ball and pulls away from the sides.
Knead about five minutes, and put into an oiled bowl to rise, covered, in a warm place for about 2 hours.
Punch down, and either put in a one-gallon oiled plastic bag and refrigerate, or let rest for 20 minutes or so before using. (Crust is really better if made a day or two before and refrigerated.)
Remove sausage from casings and brown in a skillet, breaking up lumps as it cooks. Drain and cool to the point you can easily touch it.
Mix together sausage, ricotta, beaten egg and minced herbs.
Divide pizza dough in two, with one piece slightly larger than the other. Roll/stretch the larger piece to fit your pizza pan or stone.
Beat the white of the separated egg slightly, and brush bottom crust with it. Spoon ricotta filling onto crust, smoothing into an even layer that comes within about 1 inch of the edge.
Roll/stretch the other piece of pizza dough to approximately the same size and shape as the first one. Gently place it on top of the filling, and seal by folding edge of bottom crust up over the top crust and pressing.
Beat egg yolk with a little water, and brush top and edges of crust.
Bake at 375 for about 25-30 minutes, until golden brown. Allow to rest about 10 minutes for filling to firm up before cutting.
Serve with your favorite marinara sauce for dipping.