Ingredients
Dough:
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1 teaspoon white sugar
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1 cup warm water (110 degrees F/45 degrees C)
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1 (.25 ounce) package active dry yeast
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2 tablespoons olive oil
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1 ½ teaspoons kosher salt
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3 cups all-purpose flour, divided
Filling:
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1 cup ricotta cheese
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2 cups shredded mozzarella cheese
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¼ cup grated Parmesan cheese, or to taste
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1 (4 ounce) package sliced pepperoni
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1 tablespoon chopped fresh parsley
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½ teaspoon Italian seasoning
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½ cup sliced black olives (Optional)
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½ green bell pepper, cut into strips (Optional)
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½ cup sliced fresh mushrooms (Optional)
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1 egg
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1 tablespoon water
Directions
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Dissolve sugar in warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast over water, and let stand for 5 minutes until yeast softens and begins to form a creamy foam. Stir in oil, salt, and 2 cups of flour; mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
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Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Combine ricotta, mozzarella, Parmesan cheese, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl; set aside.
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Punch down dough; roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon filling mixture down the center of dough strip, leaving about 1 inch on all sides for sealing. Pull edges of dough together; pinch to seal and form a long, filled roll. Place roll, seam-side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat egg in a bowl with 1 tablespoon of water; brush egg wash over calzone.
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Bake in the preheated oven for 30 to 35 minutes, until calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Cook’s Note
You can use various food items to make a tongue, nostrils, and eyes, such as fruit roll-up, peppercorns, and olives.
Serve with spaghetti sauce for dipping.
Nutrition Facts (per serving)
217 | Calories |
10g | Fat |
22g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 217 | |
% Daily Value * | |
Total Fat 10g | 12% |
Saturated Fat 4g | 18% |
Cholesterol 33mg | 11% |
Sodium 512mg | 22% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 10g | 20% |
Vitamin C 4mg | 4% |
Calcium 157mg | 12% |
Iron 2mg | 10% |
Potassium 100mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.