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1
Add yeast, warm water, oil, sugar, and salt into large mixing bowl.
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2
Add 1 cup of flour, mix until smooth, and add another 1.5 cups of flour about 1/2 cup at a time and mix until smooth without lumps.
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3
Flour a clean surface and dust hands with flour.
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4
Knead dough on clean surface for about 5 minutes or until elastic.
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5
Keep flipping dough onto well floured surface, do not press into surface or it will stick.
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6
Pour 1 tsp olive oil into bowl and swish around, put dough back into bowl, then flip making sure to get oil over all the dough's surface.
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7
Cover bowl with saran wrap and let rise for 40 minutes.
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8
While dough is rising, combine ricotta cheese, shredded cheese, pepperoni, vegetables, and basil leaves in medium mixing bowl.
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9
Mix well and put into refrigerator until dough is done.
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10
Beat an egg until it is a consistent mixture.
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11
With 10 minutes left before dough is ready, preheat oven to 375 degrees.
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12
When dough is ready, flour hands and surface again, separate into 2 or 3 pieces, knead in your hands regularly placing on floured surface to re-coat with flour (careful not to overdo the flour, or it will not be moist enough).
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13
Spread into a rough circle on floured surface and fill with filling mixture, then fold over and put into aluminum foil covered baking sheet.
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14
Repeat for remaining dough.
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15
Brush the top of each calzone with the beaten egg, making sure to cover entire surface.
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16
Optionally add parsley and shredded parmesan over the top of each calzone as garnish,.
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17
Bake for 30 minutes or until medium brown all over.
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18
Serve with marinara sauce.
