Italian Calzone

Dough:

1 Package of Puff Pastry Dough Thawed

6 Sheets.

Filling
2 cups shredded Cheddar cheese

1  cup ricotta cheese

1 cup diced pepperoni

½ cup sliced fresh mushrooms

1 tablespoon dried basil leaves

Directions

Dough, keep in refrigerator until ready to use.

Make filling: Meanwhile, combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Flatten 3 sheets pastry out on top of each other, on a lightly floured surface. Using a bread plate or small pasta bowl cut out 4 (8 inch circles). Repeat with three more sheets of pastry to yield 8 circles. Fill each circle with 1/2 of the cheese and meat filling; fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet. Bake in the preheated oven until golden brown, about 30 minutes. Serve hot. 8 Servings.