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1
make the dough In a large bowl, stir the wine, water, honey and yeast until the yeast is dissolved.
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2
Let stand until foamy, 5 minutes.
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3
Stir in the salt and the 1 tablespoon of olive oil.
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4
Add 1 cup of the flour and stir until a loose batter forms.
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5
Stir in the remaining 2 cups of flour until almost completely incorporated.
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6
Turn the dough out onto a work surface with any remaining flour and knead until the flour is incorporated and the dough is smooth and silky, 7 minutes.
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7
Transfer the dough to a lightly oiled large bowl and brush all over with olive oil.
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8
Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 hour and 30 minutes.
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9
make the dough Scrape the dough out onto a lightly floured work surface and cut into 16 equal pieces.
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10
Roll the pieces into balls and transfer to a baking sheet.
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11
Cover loosely with plastic wrap and let stand for 15 minutes.
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12
fill the calzones Working with 1 ball of dough at a time, roll it out on a lightly floured work surface to a 4-inch round, a scant 1/8 inch thick.
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13
Spoon 1 tablespoon of the ricotta on one half of the round, then top with 2 to 4 pepperoni slices and a heaping 1/2 teaspoon of the pesto.
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14
Fold the dough over to form a half moon and press the edge to seal tightly.
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15
Crimp the edge with a fork or pinch at intervals to make pleats.
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16
Transfer the calzone to a baking sheet and brush with the egg wash. Repeat with the remaining dough and filling to make the remaining calzones.
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17
fill the calzones Preheat the oven to 325.
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18
In a large saucepan, heat 1 1/2 inches of oil to 350.
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19
Fry 4 calzones at a time, turning once, until browned and crisp, 3 to 4 minutes.
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20
Drain the calzones on paper towels and keep warm in the oven while you fry the rest.
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21
Serve hot.
