In a small bowl, combine warm water, sugar, and yeast. Let sit for about 10 minutes until frothy and bubbly—that's how you know the yeast is active.
In a large mixing bowl, whisk together flour and salt. Add olive oil and the frothy yeast mixture. Stir until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8 minutes, until it feels smooth and elastic. The dough should be slightly tacky but not sticky.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, until doubled in size.
Preheat your oven to 430°F (220°C). Line a baking tray with parchment paper and set aside.
Gently punch down the risen dough and divide it into four equal portions. Roll each into a 6-inch circle on a floured surface.
Spread a thin layer of ricotta in the center of each circle, then top with shredded mozzarella, cooked sausage, and chopped herbs. Be careful not to overfill.
Shape each filled circle into a bat silhouette by forming wings and ears with small dough scraps. Pinch and seal the edges tightly to prevent filling from escaping during baking.
Brush the tops of each calzone with beaten egg to give them a shiny, golden finish. Place them on the prepared baking tray.
Bake in the preheated oven for 15-20 minutes, until the calzones are puffed up and golden brown. Keep an eye on them for that perfect crisp crust.
Remove from the oven, let cool slightly, then serve warm. These fun, cheesy bites are perfect for sharing and sure to bring a smile to everyone's face.
