Heat olive oil in a nonstick saucepan over medium-high heat. Add crushed garlic and sauté until just soft, about 1 minute.

Add crushed red pepper flakes and cook for another minute before adding the plum tomatoes. Simmer until the sauce thickens.

Remove from heat and stir in the fresh basil leaves. Set aside to cool slightly.

In a nonstick pan, cook the chicken sausage, breaking it into small pieces as it cooks. Cook thoroughly, about 1½ minutes, then drain any excess grease.

In a bowl, combine the cooked sausage with diced Canadian bacon and shredded mozzarella. Add ¼ cup of the prepared tomato sauce to the mixture and stir to combine.

Preheat oven to 350°F (175°C).

Layer 3 sheets of phyllo dough, lightly spraying each sheet with olive oil cooking spray and sprinkling with salt and Italian seasoning between layers.

Place a portion of the filling in one corner of the phyllo stack and fold into triangular packets. Make a small slit in the top of each calzone.

Place the calzones on a wire rack set over a baking sheet. Lightly spray the tops with olive oil cooking spray.

Bake for 35 minutes until golden brown and crispy.

Allow to rest for 5 minutes before serving. Serve with the remaining warm tomato sauce for dipping.