A delightful twist on the classic Italian calzone, filled with a cheesy and herby mixture, perfect for a family dinner or a casual gathering.
Dissolve the yeast in the warm water in a mixing bowl.
Ensure the water is warm, not hot, to properly activate the yeast.
Add olive oil, sugar, and salt to the yeast mixture, then mix in half of the flour until smooth.
Mix until there are no lumps for a smooth dough.
Gradually add the remaining flour and knead the dough until it is smooth and elastic.
Knead on a floured surface to prevent sticking.
Place the dough in an oiled bowl, cover, and let it rise for 40 minutes or until doubled in size.
Cover the bowl with a damp cloth to maintain humidity.
Combine mozzarella, cheddar, olives, and basil in a bowl for the filling.
Chill the filling mixture to make it easier to handle.
Preheat the oven to 375°F.
Ensure the oven is fully preheated for even baking.
Punch down the dough and divide it into two equal parts. Roll each into a thin circle.
Use a rolling pin for uniform thickness.
Place half of the filling on one side of each dough circle, fold over, and seal the edges with a fork.
Press firmly to ensure the edges are sealed to prevent leaks.
Brush the tops of the calzones with beaten egg and place them on a greased baking sheet.
The egg wash gives the calzones a golden, shiny finish.
Bake the calzones for 30 minutes or until golden brown.
Check the calzones halfway through to ensure even baking.
Serve the calzones warm, optionally with marinara sauce for dipping.
Garnish with fresh basil for added presentation.
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