1/4 cup dry white wine
3/4 cup warm water
1 TBL honey
1 envelope active dry yeast
1 tsp kosher salt
1 TBL olive oil, plus more for brushing
3 cups all-purpose flour
1 cup fresh ricotta cheese
4 to 6 ounces thinly sliced pepperoni
1/4 cup prepared basil pesto
1 large egg lightly beaten with 1 tsp water
Olive oil for frying
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 TBL olive oil. Add 1 cup flour and stir until a loose batter forms. Stir in remaining 2 cups of flour until almost completely incorporated and the dough is smooth and silky, 7 minutes. Transfer 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.
2. 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.
3. Fill the calzones: Working with 1 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 TBL of ricotta on one half of the round, then top with 2 to 4 pepperoni slices and a heaping 1/2 tsp 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 and pinch at intervals to make pleats. Transfer the calzone to a baking sheet and brush with egg wash. Repeat with the remaining dough and filling to make the remaining calzones.
4. Preheat over to 325 degrees. In a large saucepan, heat 1 1/2 inches of oil to 350 degrees. Fry 4 calzones at a time, turning once, until browned and crispy, 3 to 4 minutes. Drain the calzones on paper towels and keep warm in over while you fry the rest. Serve hot.
You can make these ahead of time through Step 3 and freeze for up to 1 month. Let the calzones return to room temperature before frying.
A few comments: I didn't have any pepperoni, so I sliced up some salami instead, and it worked fine. I also used Canola Oil for frying instead of Olive Oil. I just like the taste better. As we were eating these, we agreed they would be extra awesome if we had some marinara to dip them in!
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