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
Prep Time
45 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
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.
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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.
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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.
Dotdash Meredith Food Studios
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.
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Bake in the preheated oven until golden brown
about 30 minutes. Serve hot.
Dotdash Meredith Food Studios
