Preheat oven to 220°C or 200°C fan. Combine ricotta, vegetables, ham, salami and parmesan in a bowl.
Using a 20cm round plate as a guide, cut 4 discs from pastry sheets. Place one-quarter of ham mixture over one side of each circle leaving a 1cm border. Brush border with egg. Fold pastry over to form a semi-circle. Press edges together with a fork to enclose filling.
Place calzones on a large baking tray. Brush with egg. Cut three 4cm lines in each calzone. Cook for 20 mins or until golden. Serve with beetroot tossed through salad mix.