Italian Calzones

1/2 Tbsp yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour

1 tsp olive oil
1/2 ricotta cheese
1 1/2 c shredded cheddar cheese
1/2 c diced pepperoni
1/2 c sliced fresh mushrooms
2 Tbsp fresh, chopped basil (1 Tbsp dried)
1 egg, beaten

To make dough: in a small bowl, dissolve yeast and sugar in water. Add the oil and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 tsp Olive oil, then flip the dough, cover and let rise for 40 minutes or until almost doubled.
For filling: While dough is rising, combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in large bowl. Mix well, cover and refrigerate to chill.
Preheat oven to 375. When dough is ready, punch down and separate into 2 equal parts. ?Roll parts out into thin circles on lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on lightly greased cookie sheet. Bake at 375 degrees for 30 minutes. I sometimes serve with marinara for dipping, but it's just as good without. Enjoy!

-Camille