Italian Calzone

Instructions

1. Prepare the dough
   In a large bowl, combine flour, yeast, sugar, and salt. Add olive oil and warm water, mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
2. Make the filling
   While the dough rises, mix the mozzarella, ricotta, and Parmesan cheeses in a bowl. In a separate bowl, combine the cooked Italian sausage, pepperoni, marinara sauce, and dried oregano. Refrigerate both mixtures until ready to use.
3. Form the calzones
   Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 4 equal portions. On a floured surface, roll each portion into an 8-inch circle. Spread a quarter of the cheese mixture on one half of each circle, leaving a 1-inch border. Top with a quarter of the meat mixture.
4. Seal and prepare for baking
   Fold the empty half of each dough circle over the filling to create a half-moon shape. Press the edges firmly to seal, then fold or crimp the edges decoratively. Transfer the calzones to a baking sheet lined with parchment paper. Cut a small slit in the top of each calzone to allow steam to escape.
5. Bake to perfection
   Brush the tops of the calzones with beaten egg for a golden finish. Bake for 15-20 minutes until the crust is golden brown and the filling is hot and bubbly. Remove from the oven and let rest for 5 minutes before serving.
6. Serve and enjoy
   Serve the calzones hot with extra marinara sauce on the side for dipping. Garnish with fresh basil leaves if desired for an authentic Italian touch.