Real Italian Calzones

I'm actually really surprised I tried this recipe because I usually steer clear of making my own dough for anything.  Anyway, I did it, and it was so easy!  I felt all professional, too.  This calzone has simple ingredients, and it tastes great.  As you can see the recipe makes two HUGE calzones so cut it in half if you wish.

*The dough has to rise for 40 minutes so make sure you have plenty of time to make dinner.

  Real Italian Calzones

  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.

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

 2. 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.

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