Halloween Spooky Calzone Snake

Directions

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, ¼ 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℉ (190℃) 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.