The Haunted Calzone Serpent

In the bowl of a stand mixer fitted with a dough hook, dissolve sugar in warm water. Sprinkle yeast over the mixture and allow it to rest for 5 minutes until the yeast softens and begins to foam. Add oil, salt, and 2 cups of flour. Mix on low speed until the dough becomes wet and sticky. Gradually add the remaining 1 cup of flour, 1/4 cup at a time, while kneading until the dough pulls away from the sides of the bowl and forms a ball. Continue kneading for an additional 3-5 minutes until the dough is smooth and elastic.

Lightly grease a large bowl and place the dough inside. Turn the dough to coat it in the oil. Cover the bowl with a cloth and let it rise in a warm area for about 1 hour, or until it doubles in size.

In a large bowl, combine ricotta, mozzarella, Parmesan, pepperoni, parsley, Italian seasoning, olives, green bell pepper, and mushrooms. Stir together and set aside for filling.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Gently punch down the dough and roll it out into a long, flat rectangle about 9 inches wide and 30 inches long. Spoon the filling down the center of the dough, leaving roughly 1 inch on each side for sealing. Fold the edges of the dough over the filling and pinch the seams to seal, creating a long, stuffed roll. Place the roll seam-side down on the parchment-lined baking sheet, shaping it into a serpentine "S". Tuck the ends underneath to seal. In a small bowl, beat an egg with 1 tablespoon of water, then brush the egg wash over the calzone.