Time
0 min
Serving
8 persons
Calories
335
These calzones are the real deal because there is no tomato sauce inside! We eat them at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone if desired.
Ingredients
- active dry yeast: 1 pack (.25 ounce pack)
- warm water: 1 cup
- olive oil: 1 Tbsp
- white sugar: 1 tsp
- salt: 1 tsp
- ½ cups all-purpose flour: 2 piece (plus more for dusting)
- olive oil: 1 tsp
- egg: 1 piece (beaten)
- ½ cups shredded Cheddar cheese: 1 piece
- ricotta cheese: 0.5 cup
- pepperoni: 0.5 cup (diced)
- fresh mushrooms: 0.5 cup (sliced)
- basil leaves: 1 Tbsp (dried)
Metric Conversion
Stages of cooking
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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.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven until golden brown, about 30 minutes. Serve hot. Dotdash Meredith Food Studios
