Real Italian Calzones recipe

2 servings

1 (.25 ounce) package active dry yeast

1 cup warm water

1 tablespoon olive oil

1 teaspoon white sugar

1 teaspoon salt

2 1/2 cups all-purpose flour, divided

1 teaspoon olive oil

1/2 cup ricotta cheese

1 1/2 cups shredded Cheddar cheese

1/2 cup diced pepperoni

1/2 cup sliced fresh mushrooms

1 tablespoon dried basil leaves

1 egg, beaten

To Make Dough: In a small bowl, dissolve yeast in water.

Add the oil, sugar and salt; mix in 1 cup of the flour until smooth.

Gradually stir in the rest of the flour, until dough is smooth and workable.

Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic.

Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl.

Mix well, cover bowl and refrigerate to chill.

Preheat oven to 375 degrees F (190 degrees C).

When dough is ready, punch it down and separate it into 2 equal parts.

Roll parts out into thin circles on a lightly floured surface.

Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork.

Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 30 minutes.

Serve hot.