Preheat oven to 400°F (200°C).

In a large bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, and julienned fresh basil.

Season the cheese mixture with black pepper to taste.

Cover the cheese mixture and refrigerate.

Squeeze as much liquid as possible out of the cooked baby spinach.

Chop the spinach roughly.

Combine the chopped spinach with diced roasted red bell pepper.

Cover the spinach and red pepper mixture and refrigerate.

Combine diced cooked Italian sausage and diced prosciutto ham.

Cover the meat mixture and refrigerate.

Divide the pizza dough into 16 equal portions.

Roll each portion into a thin 6-inch circle, adding flour to the work surface as needed to prevent sticking.

Place 1/3 to 1/2 cup of the cheese mixture in the center of each dough circle.

For vegetarian calzones, use only the cheese filling. Divide meat and spinach fillings to suit diners.

Bring the dough from opposite sides of each circle to meet over the centered filling, taking care not to tear the dough.

Seal the edges by folding or pinching.

Repeat until all calzones are closed.

Distribute the calzones onto baking sheets covered in parchment paper, ensuring they do not touch.

Prick the tops of each calzone to vent steam.

Bake for 10-15 minutes, or until golden brown.

Serve the calzones with pasta sauce for dipping.