Authentic Italian-Style Calzones

1. 1

   Make dough: Dissolve yeast in warm water in a mixing bowl; let stand until foamy, about 5 minutes. Add 1 tablespoon oil, sugar, and salt; stir in 1 cup flour until smooth. Gradually mix in the remaining flour until the dough is smooth and workable.

2. 2

   Turn the dough out onto a lightly floured surface. Knead until elastic, about 5 minutes. Put 1 teaspoon olive oil in a large bowl; place the dough in the bowl and flip it to coat with oil. Cover and let rise until almost doubled, about 40 minutes.

3. 3

   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.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

5. 5

   Punch down the dough; divide it into 2 equal pieces. Roll each piece on a lightly floured surface into 1/8-inch-thick circles. Fill each circle with 1/2 of the cheese and meat filling.

6. 6

   Fold the dough over the filling to form a semicircle. Press the edges with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet.

7. 7

   Bake in the preheated oven until golden brown, about 30 minutes. Serve hot.

• Calories 405.66 kcal High
• Protein 16.69 g Good Source
• Carbs 36.65 g Moderate
• Total Fat 20.97 g High
• Saturated Fat 9.76 g High
• Trans Fat 0.03 g High
• Cholesterol 77.91 mg High
• Sodium 512.16 mg High
• Fiber 2.51 g Low Source
• Sugar 2.01 g Low Source
• Added Sugar 1.25 g Low Source
• Calcium 278.11 mg Good Source
• Iron 3.02 mg Moderate
• Potassium 82.54 mg Low Source
• Vitamin A 17.47 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.56 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten