4 (.25 ounce) packages active dry yeast
4 cups warm water
1/4 cup olive oil
1 tablespoon and 1 teaspoon white sugar
1 tablespoon and 1 teaspoon salt
10 cups all-purpose flour, divided
1 tablespoon and 1 teaspoon olive oil

2 cups ricotta cheese
6 cups shredded Cheddar cheese
2 cups diced pepperoni
2 cups sliced fresh mushrooms
1/4 cup dried basil leaves
4 egg, beaten

4 (.25 ounce) packages active dry yeast 4 cup s warm water 1/4 cup olive oil 1 tablespoon and 1 teaspoon white sugar 1 tablespoon and 1 teaspoon salt 10 cup s all-purpose flour, divided 1 tablespoon and 1 teaspoon olive oil 2 cup s ricotta cheese 6 cup s shredded Cheddar cheese 2 cup s diced pepperoni 2 cup s sliced fresh mushrooms 1/4 cup dried basil leaves 4 egg, beaten

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 2 cups of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.