Real Italian Calzones

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. It's easy to adjust the ingredients to your personal tastes. This is a winner in our home.

Real Italian Calzones

makes 2 large calzones

Ingredients:

• 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

Instructions:

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.

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

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.

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

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