Pepperoni and Ricotta Calzone

1. 1
   prep · ~7 min

   Activate the yeast.

   1.In a small bowl, combine warm water (110°F), sugar, and yeast.

   2.Let it sit for 5-7 minutes until foamy and bubbly on top.

   TIPWater hotter than 120°F kills the yeast. It should feel like warm bath water.
2. 2
   knead · ~10 min

   Make and knead the dough.

   1.In a large bowl or stand mixer, combine flour and salt.

   2.Add the yeast mixture and olive oil. Mix until a shaggy dough forms.

   3.Knead on a floured surface for 8-10 minutes until smooth and elastic.

   4.Shape into a ball.

   TIPThe dough should spring back when poked; if it stays indented, knead another minute.
3. 3
   rest · ~60 min

   Let the dough rise.

   Place the dough ball in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.

4. 4
   mix · ~3 min

   Prepare the ricotta filling.

   1.In a mixing bowl, combine ricotta, mozzarella, parmesan, minced garlic, dried oregano, and black pepper.

   2.Stir until evenly mixed. Fold in half of the pepperoni slices.

   3.Set aside.
5. 5
   prep · ~5 min

   Preheat the oven and shape the dough.

   1.Preheat oven to 475°F. Place a rack in the center position.

   2.Punch down the risen dough and divide it into 4 equal pieces.

   3.On a floured surface, roll each piece into an 8-inch circle.

   TIPDon't roll the dough too thin—a bit of thickness prevents tearing when stuffed.
6. 6
   assemble · ~5 min

   Stuff and seal the calzones.

   1.Spoon one-quarter of the ricotta mixture onto one half of each dough circle, leaving a 1-inch border.

   2.Top the filling with remaining pepperoni slices, divided evenly among the calzones.

   3.Brush the border with a little water, fold the empty half over the filling, and press edges firmly.

   4.Crimp the edges with a fork to seal completely. Cut 2-3 small slits on top for steam vents.
7. 7
   bake · ~20 min

   Egg wash and bake.

   1.Transfer calzones to a parchment-lined baking sheet.

   2.Brush the tops generously with beaten egg for a golden crust.

   3.Bake for 18-22 minutes, rotating the pan halfway, until deep golden brown and crust is crisp.

   TIPIf the calzones brown too quickly, tent loosely with foil for the last few minutes.
8. 8
   rest · ~5 min

   Rest before serving.

   1.Remove calzones from oven and let them cool on the baking sheet for 5 minutes.

   2.Serve whole with a side of warm marinara sauce for dipping.

   TIPResting prevents the molten cheese from running out when you cut in.

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