Classic Italian Calzone: Pizza's Delicious, Portable Cousin

Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper.

Punch down the dough and divide it in half. On a lightly floured surface, roll out each half into a 12-inch circle.

Spread ½ cup of marinara sauce over half of each dough circle, leaving a ½-inch border. Top with the ricotta mixture and any optional fillings.

Fold the dough over to create a half-moon shape. Pinch the edges to seal tightly, and crimp with a fork.

Brush the tops of the calzones with egg wash for a golden-brown crust.

Place the calzones on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown. This is a tasty calzone recipe.

Let the calzones cool slightly before slicing and serving. Serve with extra marinara sauce for dipping.