Spooky Calzone Snake

Serves: 3

Manley Abshire

1 January 1970

Based on User reviews:

53

Spice

43

Sweetness

40

Sourness

41

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 tsp

White Sugar

1 tbsp

Water

40 g

Active Dry Yeast (package)

2 tbsps

Olive Oil

1.5 tsps

Kosher Salt

3 cups

All-Purpose Flour (divided)

1 cup

Ricotta Cheese

2 cups

Shredded Mozzarella Cheese

1 cup

Grated Parmesan Cheese (to taste)

110 g

Pepperoni (package sliced)

1 tbsp

Parsley (chopped fresh)

1 tsp

Italian Seasoning

1 cup

Black Olive (sliced optional)

1

Green Bell Pepper (cut into strips optional)

1 cup

Mushroom (sliced fresh optional)

1

Egg

Directions:

1

Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook

2

Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam

3

Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough

4

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

5

Knead for 3 to 5 more minutes, until the dough is smooth and elastic

6

Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil

7

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

8

Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside

9

Preheat oven to 375 degrees F (190 degrees C)

10

Line a baking sheet with parchment paper

11

Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long

12

Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing

13

Pull edges of the dough together; pinch to seal and form a long, filled roll

14

Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal

15

Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone

16

Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown

17

Let cool for 5 minutes before cutting into individual slices