Combine the flour, yeast and salt in a large bowl.

Using a standing mixer with a dough hook attachment, drizzle in the olive oil while mixing on low speed. You can use either all purpose flour or bread flour. The crust will be much chewier if you use the bread flour.

Gradually pour in the warm water, also while the mixer is on low speed. Increase the speed and mix until a smooth and elastic dough forms. Knead for at least 5 more minutes.

Pour in 1 Tablespoon of olive oil into a bowl, coat the dough in the oil, cover the bowl with plastic wrap and set aside in a warm place to rise until the dough doubles, approximately 1 ½ - 2 hours.

While the dough is rising, make the filling. Combine the cheese, egg yolk, and seasonings in a bowl. Mix to combine.

Chop the ham and set aside.

You can make the marinara sauce while waiting for the dough to rise, or you can make it ahead of time, refrigerate and then simply reheat when serving with the calzones.

Pulse the tomatoes with the juice in a food processor to the consistency that you prefer. You can make it as chunky or smooth as you like.

Heat the olive oil in a large skillet, add the onion, season with salt and cook for about 5-7 minutes on medium heat until the onion is soft and translucent.

Add the garlic and cook for another 30 seconds.

Add the tomatoes to the skillet. Cook for about 20 minutes, on medium low heat, covered. Season with salt and pepper. Stir in the fresh herbs. You will have approximately 4 cups of sauce. (This is usually more than you will need to serve with the calzones. Refrigerate the excess marinara sauce.)

Preheat the oven to 500 degrees. Brush 2 large half sheet pans (18x13 inches) with ½ Tablespoon olive oil each.

Divide the dough into 6 even pieces.

Sprinkle the surface of the counter lightly with flour. Roll out each portion of dough into a 9 inch circle.

Place about ½ cup of the cheese filling over half of the circle and spread it out evenly, leaving a ½ inch border.

Sprinkle with ham.

Fold the top of the dough over the filling and pinch the seams to seal the dough. You can pinch the seams with a fork to seal or make a rope design by pulling the bottom of the dough over your index finger and pinching.

Repeat with the rest of the dough. You will have 6 calzones, 9 x 4 inches each.

Place on the prepared baking sheets. Make 3 slashes across the surface of each calzone with a sharp knife.

Brush the calzones with olive oil, sprinkle with salt, garlic powder and dry Italian herbs.

Bake for 12-14 minutes, until golden brown.

Cool on a wire rack, so that the calzones don't become soggy. Serve with the marinara sauce.