Ingredients
Calzone Dough
- ¾ cup (180 ml) whole milk
- ¾ cup (180 ml) water
- 2 teaspoons granulated sugar
- 1.5 teaspoons active dry yeast
- 3 ⅓ cup (415 grams) all purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
Filling
- 8 ounces (230 grams) italian sausage
- 8 ounces (230 grams) button mushrooms, sliced
- 2 ounces (60 grams) pepperoni (about 15 pepperonis)
- 8 ounces (230 grams) low moisture mozzarella cheese, shredded
- 1 cup (250 grams) ricotta cheese
Assembly
- 1 large egg
- 2 tablespoons unsalted butter
- 1 clove garlic
- marinara sauce for serving
Instructions
Calzone Dough
- Mix together the water and milk and heat until slightly warm. Add the active dry yeast and sugar to the mixture and let stand for 10 minutes or until foamy.
- Mix together the flour and salt in a separate bowl.
- Pour the milk mixture over the dry ingredients and knead the dough until it begins to form.
- Add the vegetable oil and continue kneading until elastic. Add a few more tablespoons of flour if needed, but it’s okay if the dough is a bit sticky!
- Shape the dough into a ball and place in a greased bowl. Cover and set aside in a warm space for about one hour or until the dough doubles in size.
- Once the dough has doubled in size, push down the dough several times with your hands. Cover and set aside for an additional 30 minutes.
Filling
- To make the filling, brown the italian sausage in a skillet. Remove to a large bowl.
- Add the sliced mushrooms to the skillet and cook for 10 minutes. There should be enough rendered fat from the italian sausage to cook the mushrooms. If there’s excess fat, you can pour out all but about one tablespoon and if there’s not enough, just add a bit of olive oil.
- Add the mushrooms, pepperoni, mozzarella and ricotta to the bowl with sausage and mix together.
Assembly + Cooking
- Preheat oven to 400 F (200 C).
- Separate the dough into four equal portions.
- Roll out the first portion of dough into a large circle. Place ¼ of the filling on half of the circle. Fold the dough in half to form the calzone. Pinch the edges together to seal. Cut 5 slits in the calzone to allow steam to escape and transfer to a sheet pan lined with parchment paper. Repeat this process with the other three portions of dough.
- Beat the egg with one tablespoon of water in a small bowl. Brush the top of each calzone with the egg wash.
- Cook for 20-25 minutes.
- While the calzones are baking, chop the garlic clove and mix together with melted butter.
- Brush the calzones with garlic butter when they come out of the oven and serve with marinara sauce for dipping.