Real Italian Calzones Name: Nicole Cloutier Base: Grand Forks AFB Recipe: Ingredients: 1 (.25 ounce) package active dry yeast 1 cup warm water 1 tablespoon olive oil 1 teaspoon white sugar 1 teaspoon salt 2 1/2 cups all-purpose flour, divided 1 teaspoon olive oil 1/2 cup ricotta cheese 1 1/2 cups shredded Cheddar cheese 1/2 cup diced pepperoni 1/2 cup sliced fresh mushrooms 1 tablespoon dried basil leaves 1 egg, beaten Directions: 1. To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar 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 a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled. 2. To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill. 3. Preheat oven to 375 degrees F (190 degrees C). 4. When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a 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 a lightly greased cookie sheet. 5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.