Preheat the oven to 450 F. Line a baking sheet with parchment paper.
Sprinkle the chicken breasts with Italian seasoning, garlic salt, and onion salt.
Add it to a large saute pan over medium heat and cook for 12 to 15 minutes, flipping over half way through, until the chicken is an internal temperature of 165 F.
Let the chicken rest for 5 minutes, then cut it into bite sized pieces.
Cook bacon in a saute pan (or oven or airfryer) over medium heat until it reaches your desired crispiness. Crumble the bacon into small pieces.
Combine the ranch dressing and minced garlic in a small bowl. Set it aside.
Cut the pizza dough into 4 sections and roll each section into a circle, about 8 inches in size.
Top each circle with the ranch dressing, leaving a little space on the edges for sealing the calzones.
Sprinkle the mozzarella cheese evenly over the dressing.
Sprinkle chicken evenly over the cheese. Then sprinkle the bacon and the red onion.
Fold the dough circles in half covering the toppings completely. Pinch the edges sealed with your fingers.
Transfer the calzones to the prepared baking sheet.
Cut 2 to 3 slits in the top of each calzone to release the steam as they bake.
Beat the egg and water together in a small bowl. Brush the egg wash ontop of the calzones to help them turn golden brown.
Sprinkle the tops with garlic salt and parsley if desired.
Bake for about 15 minutes, or until the edges are golden and crispy and the insides are hot throughout.
Enjoy warm.