Real Italian Calzones
These Real Italian Calzones feature a homemade, golden-brown dough stuffed with a savory blend of Cheddar, ricotta, pepperoni, mushrooms, and basil, perfect for a satisfying and customizable meal.
Ingredients
For the Dough:
- 1 (.25-ounce) package active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp white sugar
- 1 tsp salt
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp olive oil
- 1 large egg beaten
For the Filling:
- 1 ½ cups shredded Cheddar cheese
- ½ cup ricotta cheese
- ½ cup diced pepperoni
- 1 tbsp dried basil leaves
Instructions
Prepare the Dough
- In a mixing bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy. Stir in 1 tablespoon of olive oil, sugar, and salt. Mix in 1 cup of flour until smooth, then gradually add the remaining flour until the dough is smooth and workable.
Knead and Rise
- Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes elastic. Place 1 teaspoon of olive oil in a large bowl, add the dough, and turn it to coat with the oil. Cover the bowl and let the dough rise until it has nearly doubled in size, about 40 minutes.
Prepare the Filling
- In a medium bowl, mix together the Cheddar cheese, ricotta cheese, diced pepperoni, sliced mushrooms, and dried basil leaves. Cover and refrigerate the filling while the dough rises.
Shape the Calzones
- Preheat your oven to 375°F (190°C) and grease a baking sheet. Punch down the dough and divide it into 2 equal pieces. On a lightly floured surface, roll each piece into an ⅛-inch-thick circle. Place half of the filling onto one half of each dough circle.
Seal and Bake
- Fold the dough over the filling to create a half-moon shape. Press the edges down with the tines of a fork to seal. Brush the top of each calzone with the beaten egg and place them on the prepared baking sheet.
Bake
- Bake in the preheated oven for about 30 minutes, or until the calzones are golden brown. Serve hot.
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