Mini Calzones Stuffed with Pepperoni, Pesto & Ricotta
  • ¼ cup Dry White Wine
  • ¾ cup warm Water
  • 1 Tbsp. Honey (#110680)
  • 1 envelope Active Dry Yeast (#110400)
  • 1 tsp. Kosher Salt (#110610)
  • 1 Tbsp. Extra-Virgin Olive Oil, plus more for brushing (#280398)
  • 3 cups All-Purpose Flour (#100200)
  • 1 cup fresh Ricotta Cheese (#191001)
  • 4 to 6 ounces thinly sliced Pepperoni (#250150)
  • ¼ cup prepared Basil Pesto (#403010)
  • 1 large Egg, lightly beaten with 1 teaspoon of water
  • Olive Oil, for frying (#280398)
  1. Make the dough in a large bowl, stir the wine, water, honey and yeast until the yeast is dissolved.  Let stand until foamy, 5 minutes.  Stir in the salt and the 1 tablespoon of olive oil.  Add 1 cup of flour and stir until a loose batter forms.  Stir in the remaining 2 cups of flour until almost completely incorporated. 
  2. Turn the dough out onto a work surface with any remaining flour and knead until the flour is incorporated and the dough is smooth and silky, 7 minutes.
  3. Transfer the dough to a lightly oiled large bowl and brush all over with olive oil.  Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 hour and 30 minutes.
  4. Scrape the dough out onto a lightly floured work surface and cut into 16 equal pieces.  Roll the pieces into balls and transfer to a baking sheet.  Cover loosely with plastic wrap and let stand for 15 minutes.
  5. Fill the Calzones: Working with one ball of dough at a time, roll it out on a lightly floured work surface to a 4-inch round,  a scant 1/8 inch thick.  Spoon 1 tablespoon of ricotta on one half of the round, then top with 2 to 4 pepperoni slices and a heaping 1/2 teaspoon of the pesto.  Fold the dough over to form a half moon and press the edge to seal tightly.  Crimp the edge with a fork or pinch at intervals to make pleats. 
  6. Transfer the calzone to a baking sheet and brush with egg wash.  Repeat with the remaining dough and filling to make remaining calzones.
  7. Preheat the oven to 325 degrees F.  In a large saucepan, heat 1-1/2 inches of oil to 350 degrees F.  Fry 4 calzones at a time, turning once, until browned and crisp, 3 to 4 minutes.  Drain the calzones on paper towels and keep warm in the oven why you fry the rest.  Serve hot.