This is real calzone because there is no tomato sauce inside of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
8g active dry yeast
1 cup (250ml) warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups (310g) plain flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups (185g) grated Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, whisked
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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 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 baking tray.