Calzone Dough: 1 package quick active dry yeast 1 cup warm water 1 teaspoon sugar 1 teaspoon salt 1 tablespoon vegetable oil 2 1/4 to 2 1/2 cups flour
Calzone Filling: 2 cups shredded mozzarella cheese 1/4 pound pepperoni, sliced thin 1/2 cup ricotta cheese 1/4 cup chopped fresh basil leaves 2 plum type tomatoes chopped 1 large egg slightly beaten
Preparation Dissolve the years in the warm water in a large bowl Add the sugar, salt, oil and 1 cup of flour Beat until smooth Add the remaining flour Turn the dough out onto a lightly floured surface and knead about 5 minutes Place the dough in a greased bowl Cover and let rise for 30 minutes or until almost double in bulk Heat the oven to 375 degrees Grease 2 cookie sheets Punch the dough down and divide into 6 parts On a floured board, roll each part into a 6 or 7 inch circle Top half of each circle with mozzarella cheese, pepperoni, ricotta cheese, basil and tomatoes to within 1 inch of the edge Fold dough over filling and pinch edges or press with a fork to seal Place Calzones on cookie sheets Brush with egg Bake 25 minutes or until golden brown
