Calzone

In a large bowl, combine flour, yeast, and salt.

Add warm water and olive oil; mix until a dough forms.

Knead dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.

Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 220°C (425°F).

Punch down dough and divide into 2 equal portions.

On a lightly floured surface, roll each portion into a 25 cm (10-inch) circle.

In a separate bowl, combine ricotta, mozzarella, Parmesan, oregano, and garlic powder.

Spread half of the cheese mixture over one half of each dough circle. Top with pepperoni slices.

Fold the other half of the dough over the filling to form a half-moon shape. Pinch edges to seal.

Cut small vents in the top of each calzone to allow steam to escape.

Bake for 20-25 minutes, or until golden brown.

Serve hot with marinara sauce for dipping. Garnish with fresh basil.