First mix up all the dough ingredients in a stand mixer or bread machine (or to save time you can also purchase premade dough to use.) While the dough is mixing, combine the cheeses and the diced pepperoni into a bowl.
1 (.25 ounce) package active dry yeast
1 cup water (110 degrees F/45 degrees C)
2 tablespoons olive oil
1 teaspoon sugar
1-1/2 teaspoon salt
3 cups flour
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup diced pepperoni
1 tablespoon dried basil
1 egg, beaten
1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
2. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
3. Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, basil in a large bowl, and set aside.
4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Use a red bell pepper or piece of pepperoni that is cut to look like a snakes tongue and poke into the end of the calzone. Make eyes from black olives and hold in place with toothpicks. Let cool for 5 minutes before cutting into individual slices.