For the dough:

1 teaspoon sugar

1 cup warm water

¼ ounce active dry yeast

2 ½ tablespoons olive oil

1 ¼ teaspoons salt

3 cups all-purpose flour

For the filling:

1 cup ricotta cheese

2 cups mozzarella cheese

3 tablespoons parmesan cheese, grated

4 ounces pepperoni slices

2 tablespoons freshly chopped parsley

½ teaspoon Italian seasoning

1/3 cup sliced black olives

1 small green bell pepper, julienned

½ cup mushrooms, sliced

For the egg wash:

1 tablespoon water

1 large egg

Dissolve the sugar in the warm water in a large bowl.  Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.  Add the oil, salt, and 2 cups of flour, and kneed the mixture until forms a wet dough.  Then add the remaining 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball.  Knead for 3 to 5 more minutes, until the dough is smooth and elastic.  Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

Mix together the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.  Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or cooking spray.  Punch down the dough, and roll it out into a long, flat strip about 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.  Pull edges of the dough together, pinch to seal and form a long, filled roll.

Arrange the roll, seam side down, onto the prepared baking sheet in a snakey “S” shape, and tuck the ends underneath to seal.Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.  Bake for 30 to 35 minutes, until the calzone is golden brown.  Let cool for a few minutes until you can handle.  Cut into individual slices.