Divide pizza dough into 2 balls. Roll each ball into a flat disc, about 8 inches round. Divide filling between both doughs.
Starting with ricotta, spread evenly, leaving a 1-inch border around the edge. Season with salt and pepper. Top with pepperoni and cooked sausage. Sprinkle with mozzarella. Next, fold dough in half over filling. Crimp edges to seal.
On a baking sheet lined with parchment paper, place calzone. Carefully, slash the tops of each calzone, making a few small cuts for ventilation.
Bake for 20 to 25 minutes. Let cool slightly before serving.