In a stand mixer or large bowl mix the yeast and water. Let stand 10 minutes or until it begins foaming.
Add the 1 TBSP oil, salt and flour and mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into 4 equal size balls. Rub a little cooking oil all over the balls and place them on a plate loosely covered with plastic wrap and let rest 20 minutes.
THE MARINARA SAUCE:
Heat the olive oil in a saucepan over medium heat, add the onion and garlic and cook for 2 minutes stirring often. Stir in the tomatoes (with juices), oregano, basil, salt, pepper, and red pepper flakes. Cook, stirring often, while lightly crushing the tomatoes, about 2 more minutes.
Transfer sauce to a blender or food processor and puree until smooth. Pour sauce into a bowl for serving with the calzones.
THE FILLING:
Cook sausage in a skillet over medium heat breaking it up as it cooks until sausage is cooked through and no longer pink, about 6 minutes. Drain sausage on a paper towel lined plate and set aside to cool.
Add the cooled sausage to a large mixing bowl along with the ricotta, mozzarella, Parmesan and basil. Stir to combine, add salt and pepper to taste.
THE ASSEMBLY AND BAKING:
Preheat oven to 450 F.
On a dry work surface flatten the dough balls and stretch out to make four 8-inch discs.
Divide the filling among the dough discs placing a heap of the filling on one side of the dough disc about 1/2 inch from the edges.
Fold the dough discs in half to form a half moon shape and pinch the edges to seal in the filling.
Brush the calzones on both sides with the cooking oil, cut three good size slits in the top of each calzone to allow steam to escape and place on a baking sheet.
Bake the calzones in the preheated oven for about 15 minutes or until bottoms are golden brown.
Serve calzones with warm spicy marinara sauce for dipping.
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