Line a baking sheet with parchment and set aside.
Preheat oven to 475 degrees F.
In a small bowl combine Italian seasoning and parmesan cheese, and set aside.
Divide pizza dough into 8 even balls of dough.
Hand stretch each ball of dough into a round about 8 inches across.
Then to each ball of dough: Spread 1 Tablespoon pizza sauce onto one side, leaving a space along the edges for sealing the calzone later.
Place half a slice of provolone cheese down onto the sauce.
Top provolone cheese with 3-4 slices Eckrich Hard Salami, folding each piece in half to make it fit inside the calzone better.
Top with some banana peppers, mozzarella cheese, and a little more pizza sauce.
Fold the empty half of the dough over the top of the filling, and pinch the edges together to form a crescent shape.
Then crimp edges all around to reinforce the seal. Repeat with each calzone.
Transfer to prepared baking sheets.
Brush tops with olive oil and sprinkle with salt and pepper.
Sprinkle the Italian seasoning and parmesan mixture over the top.
Bake in preheated oven for 20 minutes or until golden brown and cooked through.