Skip the restaurant and make these Calzones right at home!
Add warm water to the bowl of the stand mixer with the dough hook attachment. Add in yeast and honey. Stir and allow it to rest for 5 minutes.
Add 2 cups of flour, salt, and oil. Mix to combine, 3-4 minutes on low speed. Slowly add remaining 1/2-1 cup of flour or until a smooth ball forms that pulls cleanly away from the sides of the bowl.
Cover bowl with plastic wrap and allow the dough to rest for 1 hour.
Transfer the dough to a well floured work surface. Divide the dough into 8 equal pieces. Roll each piece into a ball. Cover and rest for another 30 minutes. Meanwhile make the herb ricotta.
Add all of the ingredients to a small bowl and stir to combine, set aside.
Preheat oven to 500F. Roll out each ball of dough to about a 1/4 inch thickness. Top with marinara, dollops of herbed ricotta, mozzarella and pepperoni making. Repeat with the remaining calzones.
Fold the dough to cover the ingredients and using your fingertips press the dough to seal it shut. Cut three slits in the top of the dough to allow steam to vent.
Combine egg and 1 tbsp water in a small bowl and whisk to combine. Brush the egg wash on top of the calzones. Sprinkle cornmeal on the bottom of a rimmed sheet tray. Place the calzones on top.
Bake for 12 minutes or until they are golden brown and crisp on the outside. Brush immediately with the garlic butter and sprinkle with fresh chopped parsley and parmesan cheese.
Allow them to cool for 10 minutes before serving. Enjoy!