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Ingredients

4 cups all purpose flour ¾ teaspoon sugar 1 tablespoon salt 1 tablespoon butter 1 ½ cups lukewarm water 2 (.25 ounce) packages active dry yeast 2 tablespoons olive oil 8 ounces Margherita® pepperoni slices 8 ounces shredded mozzarella 8 ounces sliced mushrooms 1 tablespoon Egg wash 1 teaspoon Sesame seeds 1 pinch Ground thyme

Nutrition Info

983.5 calories carbohydrate: 103.3 g cholesterol: 108.7 mg fat: 43.3 g fiber: 4.9 g protein: 42.6 g saturatedFat: 18 g servingSize: - sodium: 3102.9 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

On a flat surface, place the flour, sugar, salt & butter to create a well.
In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours.
Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center.
Fold over your dough, creating a half moon shape. Optional: brush with egg wash and sprinkle with sesame seeds and thyme.
Bake for 8-10 minutes at 425 degrees. Cut into 3 strips and serve.

4 servings

Mini calzones stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms.