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Giant Snake Calzone
Eva

Giant Snake Calzone

Impress everyone at the table with this Giant Snake Calzone, a fun and deliciously stuffed bread that’s as exciting to make as it is to eat. It’s a hearty, flavorful, and shareable meal with a crispy crust and a cheesy, pepperoni-filled interior, perfect for parties or a memorable family dinner.
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Prep Time 30 minutes
Cook Time 35 minutes
Rising Time 1 hour
Total Time 1 hour 5 minutes
Servings: 14 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 teaspoon white sugar
  • 1 cup warm water 110°F/45°C
  • 1 package active dry yeast 0.25 ounce
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 3 cups all-purpose flour divided
For the Filling
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 package sliced pepperoni 4 ounce
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup sliced black olives Optional
  • 1/2 green bell pepper cut into strips, Optional
  • 1/2 cup sliced fresh mushrooms Optional
For Assembly
  • 1 egg
  • 1 tablespoon water

Equipment

  • Stand Mixer
  • Baking Sheet

Method
 

  1. Make the dough: In the bowl of a stand mixer, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it stand for 5 minutes until foamy.
    1 teaspoon white sugar, 1 cup warm water, 1 package active dry yeast
  2. Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until a wet dough forms.
    2 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 3 cups all-purpose flour
  3. With the mixer running, add the remaining 1 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and forms a ball. Knead for 3-5 more minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turn to coat, and cover with a towel. Let it rise in a warm place until doubled in size, about 1 hour.
  5. Make the filling: While the dough rises, in a large bowl, combine the ricotta, mozzarella, Parmesan, pepperoni, parsley, Italian seasoning, olives, bell pepper, and mushrooms.
    1 cup ricotta cheese, 2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 package sliced pepperoni, 1 tablespoon chopped fresh parsley, 1/2 teaspoon Italian seasoning, 1/2 cup sliced black olives, 1/2 green bell pepper, 1/2 cup sliced fresh mushrooms
  6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. Punch down the risen dough. On a floured surface, roll it out into a long rectangle, about 9 inches wide by 30 inches long.
  8. Spoon the filling mixture down the center of the dough, leaving a 1-inch border on all sides.
  9. Bring the long edges of the dough together over the filling and pinch firmly to seal, creating a long, filled roll.
  10. Transfer the roll to the prepared baking sheet and shape it into a coiled "S" shape, tucking the ends underneath. The seam should be on the bottom.
  11. Whisk the egg with 1 tablespoon of water to make an egg wash. Brush it evenly over the entire surface of the calzone.
    1 egg, 1 tablespoon water
  12. Bake for 30 to 35 minutes, until the crust is a deep golden brown.
  13. Let the calzone cool for 5 minutes before slicing and serving with spaghetti sauce for dipping.

Notes

Get creative with decorations! Use pieces of fruit roll-up for a tongue, peppercorns for eyes, and olives for nostrils to make your snake calzone even more fun. Serve with warm spaghetti sauce for dipping.