Use purchased pizza dough and leftover chicken to make this yummy treat.
In a large bowl, combine the shredded cheese, ricotta cheese, chicken, mushrooms, 1 teaspoon of the Italian seasoning and the salt. Mix well. Cover and chill until ready to fill the calzones.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Punch the dough down and divide it into two equal portions. On a lightly floured surface, roll each dough portion into an 8x10-inch oval. Lightly coat each oval with 1 tablespoon mayonnaise. Spoon half of the chicken mixture onto one-half of each oval.
Fold a short end of each dough oval over its filling, forming 2 half-moon shaped calzones. Roll the bottom edge up and over, twisting and pressing with your thumb to seal as you go. (The decorative rolled edge will be substantial so that it doesn't become overly browned during the baking process.) Prick the top of each calzone in a few places with a fork to vent.
Transfer the calzones to your prepared baking sheet, spacing at least 2-inches apart. Brush the tops with egg wash and apply a sprinkling of Italian seasoning, using the remaining 1/2 teaspoon.
Bake for 30 minutes. Transfer to a wire rack and allow to cool until not-too-hot to handle. Cut each calzone into four wedges. If desired, garnish with chopped fresh basil and grated Parmesan cheese.