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September 30, 2011




Dry yeast 1 tablespoon
Luke warm water 1 cup
Olive oil 1 tablespoon
Sugar 1 teaspoon
Salt ½ teaspoon
All purpose flour 2 ½ cup
Olive oil 1 tablespoon


Ricotta cheese ½ cup
Cheddar cheese 1 ½ cup
Pepperoni ½ cup diced
Mushrooms ½ cup sliced
Basil leaves dried 1 tablespoon
Egg 1 beaten



Dissolve yeast, salt, oil and sugar in water. Mix in the 1 cup of flour until smooth. Gradually stir in the rest of the flour, until dough is smooth. Knead the dough for about 5-10 minutes or until it is elastic and soft. Now in a bowl keep the dough and cover it with wet towel for about an hour.


Combine the grated ricotta, cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, and refrigerate it to chill.

When dough is ready, punch it down and make two equal balls. Now flatten one of the ball on lightly floured surface. Fill it with half of the filling material and fold over, securing edges by folding in and pressing with a fork. Meanwhile make the other calzone in the same manner. Brush both the calzone with egg and placed them on greased baking dish. In a preheated oven at 375 F bake calzone for 30 minutes or until golden brown.