Spooky Calzone Snake

Recipe View In the bowl of a stand mixer fitted with a dough hook, dissolve sugar in warm water. Sprinkle yeast over water and let stand for 5 minutes, until softened and foamy. (5 minutes)

Recipe View Stir in olive oil, salt, and 2 cups of flour. Mix on low speed until a wet dough forms. With the machine running, add the remaining 1 cup of flour, 1/4 cup at a time, kneading until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes until smooth and elastic. (10 minutes)

Recipe View Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. (60 minutes)

Recipe View In a large bowl, combine ricotta, mozzarella, Parmesan cheese, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms. Set aside.

Recipe View Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Recipe View Punch down the risen dough. Roll it out into a long, flat strip approximately 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing.

Recipe View Pull the edges of the dough together and pinch to seal, forming a long, filled roll. Place the roll, seam-side down, onto the parchment paper in a snake-like 'S' shape. Tuck the ends underneath to seal. Beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the calzone. (15 minutes)

Recipe View Bake in the preheated oven for 30 to 35 minutes, or until the calzone is golden brown. Let cool for 5 minutes before slicing and serving. (35 minutes)