spooky calzone snake

Ingredients

• Servings: 14
• dough:
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 3 cups all-purpose flour, divided
• filling:
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese, or to taste
• 1 (4 ounce) package sliced pepperoni
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon italian seasoning
• 1/2 cup sliced black olives (optional)
• 1/2 green bell pepper, cut into strips (optional)
• 1/2 cup sliced fresh mushrooms (optional)
• 1 egg
• 1 tablespoon water

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. stir in the oil, salt, and 2 cups of flour, and mix on low until the mixture forms a wet dough. with the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. knead for 3 to 5 more minutes, until the dough is smooth and elastic.
• lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 1 hour.
• combine the ricotta, mozzarella, and parmesan cheeses, pepperoni, parsley, italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. pull edges of the dough together; pinch to seal and form a long, filled roll. place the roll, seam side down, the parchment paper in a snakey "s" shape, and tuck the ends underneath to seal. beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
• bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. let cool for 5 minutes before cutting into individual slices.