Mini Cheesy Chicken Calzones

Preheat oven to 350 degrees F. As it heats, combine ricotta, Italian seasoning, 1 egg, spinach, Parmesan, and diced chicken in a large mixing bowl. Set aside. Roll out bread dough and trace a 1-cup measuring cup with a knife to form large circles in the dough. Place the dough on a parchment-lined baking sheet, keeping the circles about an inch apart. Add a heaping tablespoon of the cheesy-chicken mixture on each dough circle, closer to one side (placing it about a 1/4" from the edge of the dough). Flip the far edge of the dough over the cheese ball, forming a crescent or semi-circle shape. Use a fork to crimp the edges, sealing completely. Crack the remaining egg into a small bowl and whisk it with a fork until the yolk has cracked and the egg is beaten. Brush the top of each mini calzone with the egg wash. Cook until the pastry dough is golden brown and has fully cooked, about 20 to 22 minutes. Serve with marinara sauce, for dipping.