Ree Drummond's easy calzone recipe from the Food Network is a good meat and cheese calzone recipe. The recipe yields eight servings and takes about 40 minutes of active preparation time by the cook.
Place 16 whole, frozen, unrisen dinner rolls on a baking sheet and cover them with a tea towel. Allow them to thaw and rise according to the package directions.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 1 diced medium onion and cook briefly. Add 1 pound of Italian sausage and crumble it as it browns. Mix in 1/2 teaspoon of Italian seasoning and 1/4 teaspoon of red pepper flakes. Remove the meat mixture, set it aside on a plate, and allow it to cool.
Mix 15 ounces of whole milk ricotta, 1 1/2 cups of grated mozzarella, 1/2 cup of grated Parmesan and 2 eggs in a separate bowl. Season the cheese mixture with 1/2 teaspoon of salt, 2 tablespoons of fresh chopped parsley and black pepper to taste. Stir in the sausage once it has cooled.
Roll the thawed and risen rolls out on a lightly floured surface until they are paper thin. Place 3 to 4 tablespoons of the meat and cheese mixture onto each half of the rolls, fold the rolls closed, and seal the edges by pressing.
Beat 1 egg, and brush it on the outside of the calzones. Bake them at 400 degrees Fahrenheit until golden brown.