In a large non-stick skillet, heat olive oil over medium-high heat. Add carrots and saute for 4 minutes. Add garlic and asparagus and continue cooking for 3 minutes. Remove from heat and let cool slightly. Preheat oven to 425 degrees. Lightly coat 2 large baking sheets with cooking spray. In a large bowl, combine peas, ricotta cheese, provolone cheese, basil, parsley, salt and cayenne pepper. Stir in cooled vegetables; set aside.Cut each pizza dough into 4 equal pieces. working with 1 piece of dough at a time, roll each piece out to a 7-inch round with a lightly floured rolling pin on a lightly floured work surface. Place about 1/2 cup vegetable mixture on lower third of dough. Brush edge of dough lightly with water. Bring top of round over filling to meet edge of dough. Press with fingertips to seal. Then press again with tines of a floured fork. Repeat with remaining dough and filling. (This step may also be done with a commercial press). Lift calzones with a wide spatula and place on prepared baking sheet. Cut 2 small 1/2-inch slits on top of each calzone to allow steam to escape. Brush thoroughly with egg substitute. Bake 12-15 minutes or until golden brown. Serve warm or at room temperature

Note: You may make smaller pieces to serve as appetizers.