Prep Time::20 mins
Cook Time::30 mins
Additional Time::45 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::2 large calzones
Ingredients
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Dough:
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon olive oil
1 large egg, beaten
Filling:
1 ½ cups shredded Cheddar cheese
½ cup ricotta cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
Directions
Make dough: Dissolve yeast in warm water in a mixing bowl; let sit until foamy, about 5 minutes. Add 1 tablespoon oil, sugar, and salt; mix in 1 cup flour until smooth. Gradually stir in remaining flour until dough is smooth and workable.
Turn dough out onto a lightly floured surface. Knead dough until it is elastic, about 5 minutes. Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes.
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Meanwhile, make the filling: Combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Punch down dough; divide into 2 equal pieces. Roll each piece out on a lightly floured surface into 1/8-inch-thick circles. Fill each circle with 1/2 of the cheese and meat filling.
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Fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet.
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Bake in the preheated oven until golden brown, about 30 minutes. Serve hot.
Dotdash Meredith Food Studios