Ingredients
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1 (1/4 ounce) package active dry yeast
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1 cup warm water
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1 tablespoon olive oil
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1 teaspoon white sugar
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1 teaspoon salt
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2 1/2 cups flour
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1 teaspoon olive oil
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1/2 cup mozzarella cheese
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1 1/2 cups sharp cheddar cheese
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1/2 cup diced pepperoni
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1/2 cup sliced black olives
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1 tablespoon dried basil
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1 egg, beaten
Instructions
- In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
- Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
- While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
- Preheat the oven to 375°F.
- When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
- Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
- Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
- Bake at 375°F for 30 minutes or until golden brown and heated through.
- Serve with warmed tomato sauce if desired!