Calzones or Strombolis

1 (.25 oz) package active dry yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour, divided
1 tsp olive oil
1/2 c ricotta cheese
1 1/2 c shredded Cheddar cheese
1 Tbsp dried basil leaves
1-2 c filling (see notes)
1 egg, beaten
marinara sauce or pizza sauce

To make dough: in a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup 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 coated with 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, basil leaves and filling in a large bowl. Mix well, cover bowl and refrigerate to chill.

To make calzones: 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 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.

To make a stromboli: when dough is ready, punch it down separate it into two equal parts. Roll each out into a rectangle, about 10" x 14", on a lightly floured surface. Spread each rectangle with half of the filling. Starting on one long side, roll dough into a cylinder and pinch the edges to seal (you can brush a little egg on the edges to help seal the dough). Brush the tops of the strombolis with egg and place on a lightly greased baking sheet.

Bake at 375 degrees for 20-30 minutes or until golden brown and starting to crisp. Serve hot with warm marinara or pizza sauce on the side for dipping.

NOTES
Adapted from recipes at allrecipes.com and foodnetwork.com.
We have these regularly as an alternative to pizza (which we also eat regularly).
You could make this using pre-made pizza dough, or your own favorite pizza dough recipe.
To make the filling, I chop up whatever veggies we have on hand, kinds that would work well as pizza toppings, such as onions, peppers, olives, broccoli, spinach, tomatoes, meat, etc., and saute them in oil with minced garlic.
I make my own dipping sauce: open a can of crushed tomatoes and season with salt, pepper, a little sugar, dried basil, oregano, garlic powder, onion powder, rosemary, thyme, crushed red pepper and/or parsley to taste. Usually a teaspoon or so of anchovy paste as well. Heat and serve.