Pepperoni Calzones

2 ¼ tsp active dry yeast
1 ½ c warm water
4 c all-purpose flour
1 tsp salt
1 ½ tsp white sugar
1 TBS & 1 tsp olive oil
1 c Italian Blend shredded cheese
¼ c grated Parmesan cheese
1 clove garlic, minced
1 c diced pepperoni
1/4 c olive oil
salt and pepper to taste
oregano, thyme, basil, and red pepper flakes for sprinkling
pizza sauce for spreading
1 egg, beaten
1 TBS water

In a large bowl, proof the yeast by blending it with ¼ c of the warm water. Let stand until it bubbles.

In a separate large bowl combine the flour, salt, and sugar. Blend in the 1 TBS of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball. Place 1 tsp of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 ½ hrs or until doubled in bulk.

In the last 5-10 minutes preheat the oven to 375F. Also, place the cheeses, garlic, pepperoni, olive oil, salt, and ground black pepper.

Punch down dough and knead for 1 minute. Divide into four equal pieces. On a floured board, roll each section into a 8-10 in circle and lightly sprinkle oregano, thyme, and basil, and put just 1-3 red pepper flakes on each piece. Spread a small dollop of sauce over just one half of the dough.

In a small bowl combine the beaten egg and water. On the side of the dough with the sauce, place ½ c filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 in. Seal edges. Place on a greased cookie sheet and brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 in apart on top of dough. Bake for 30 minutes, or until golden brown.