Description
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Ingredients
- 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, divided
- 1 teaspoon olive oil
- ½ cup ricotta cheese
- 1 ½ cups shredded Cheddar cheese
- ½ cup diced pepperoni
- ½ cup sliced fresh mushrooms
- 1 tablespoon dried basil leaves
- 1 egg, beaten
Instructions
- 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.
- Make filling: Meanwhile
- combine Cheddar cheese
- ricotta cheese
- pepperoni
- mushrooms
- and basil leaves in a medium bowl. Mix well
- cover
- and refrigerate to chill.
- 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; 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.
- Bake in the preheated oven until golden brown
- about 30 minutes. Serve hot.
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 8