Calzone Recipe

Activate Yeast

In a small bowl, combine warm water (1.5 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water and let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tsp). Mix well.

Combine Ingredients

Make a well in the center of the flour mixture. Add the activated yeast mixture and olive oil (2 tbs) to the well. Stir until the dough begins to come together.

Knead the Dough

Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.

Let Dough Rise

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm area for about 1 hour or until doubled in size.

Prepare Filling

In a mixing bowl, combine shredded mozzarella cheese (2 cups), ricotta cheese (1 cup), grated Parmesan cheese (0.5 cup), pepperoni slices (1 cup), diced bell pepper (0.5 cup), sliced mushrooms (0.5 cup), Italian seasoning (1 tsp), salt (0.5 tsp), and black pepper (0.5 tsp). Mix well.

Preheat Oven

Preheat your oven to 450°F (230°C).

Divide Dough

Once the dough has risen, punch it down and divide it into 4 equal pieces.

Roll Out Dough

On a floured surface, roll out each piece of dough into a 10-inch circle.

Fill Calzones

Place a generous amount of the filling mixture on one half of each dough circle. Leave some space around the edges.

Seal Calzones

Fold the dough over to form a half-moon shape. Press the edges together to seal and crimp with a fork.

Brush with Egg

Brush the tops of the calzones with beaten egg (1 large) for a golden finish.

Bake Calzones

Place the calzones on a baking sheet lined with parchment paper and bake in the preheated oven for about 15-20 minutes or until golden brown.

Garnish

Once baked, allow the calzones to cool for a few minutes. Sprinkle with fresh chopped basil (0.25 cup) before serving.

Serve

Serve warm with marinara sauce on the side for dipping.