Preheat the oven to 400°F and line a baking sheet with parchment.

Mix the ricotta, half the mozzarella, the pepperoni and garlic powder together in a bowl until combined.

Divide the pizza dough into 8 pieces and roll each into a 5-inch oval on a floured surface.

Spoon about 2 tablespoons of filling onto one half of each oval, leaving a 1/2-inch border bare.

Fold the dough over the filling to form a football shape, pinching the edges to seal completely so the filling can't leak.

Taper the two pointed ends by pinching and tucking them slightly, so each calzone looks like a football.

Cut 4 thin strips from any dough scraps; press one lengthwise down the center of each calzone and several short ones across it to mimic laces.

Brush each calzone with the egg wash.

Bake for 13 to 15 minutes, until deep golden brown and the dough sounds hollow when tapped.

Cool for 5 minutes on the pan (the filling is very hot), then serve with warm pizza sauce for dipping.