Preheat oven to 375 degrees.
Divide the pizza dough into 8 equal pieces. Work each piece of dough into approximately 6" circles. *Note-I used my fingertips and hands to do this. I didn't use a rolling pin but you might want to if that works better for you.
Spread about 1 to 1 ¼ tablespoons of the avocado mayonnaise on the bottom half of the pizza dough circle, making sure to keep it from the edge. *Note-You'll have leftover avocado mayonnaise so make sure you use it for dipping sauce when you serve the calzones.
Top the avocado mayo with a bit of the shredded chicken (approximately 1 tablespoon) and top the chicken with some of the cooked bacon.
Wet the bottom edge of the pizza dough with a slight bit of water and then carefully stretch the top half of the dough circle over the filling and press it firmly to the bottom half of the dough circle. You now have a half moon shape.
Press the tines of a fork firmly around the edge of the filled calzone and use a paring knife to cut a small vent hole on the top of each calzone. Continue the same process with the remaining dough.
Place each calzone on a parchment lined baking sheet (4 per sheet).
Bake in a preheated oven for approximately 30 minutes or until the calzones are a lovely golden brown
Cool slightly and serve warm with the remaining avocado mayonnaise if desired.