For making the dough
Place the active dry yeast and warm cup of water in a large bowl, then mix them together to dissolve the yeast.
Add the oil, sugar and salt in the bowl, then stir to combine.
Add 1 cup of flour in the bowl and mix everything until the contents are smooth. Gradually stir in the rest of the flour, until the dough is smooth and workable.
Knead the dough on a lightly floured surface for about 5 minutes, or until it’s elastic.
Pour a teaspoon of olive oil into a clean, large bowl and distribute it. Lay the dough in the bowl and turn it around to evenly coat it and prevent the dough from drying out.
Cover the bowl with a damp towel or plastic wrap, and let the dough rise for 40 minutes, or until almost doubled.
For making the filling
While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl.
Mix until everything is well combined, then cover the bowl and refrigerate to chill its contents.
Preheat oven to 375 degrees Fahrenheit (or 190 degrees Celsius).
When dough has fully risen, punch it down and separate it into two equal parts.
Roll the two parts out into thin circles about 9 inches in diameter on a lightly floured surface.
Fill each circle of dough with 1/2 of the cheese/meat filling, then fold it over, securing the edges by folding them in and pressing the edges with a fork.
Brush the top of each calzone with the beaten egg, then place the coated calzones on a lightly greased cookie sheet.
Bake the calzones at 375 degrees Fahrenheit (or 190 degrees Celsius) for 30 minutes.
Serve your calzones hot.
- Save time and effort by mixing the dough in a bread machine or the bread hook attachment of your electric stand mixer (if you have one).
- While placing the cheese/meat filling on the dough circles, leave at least a half-inch margin on the edge to make sealing it easier.
- Don’t forget to serve the calzones with your favorite tomato sauce on the side.