Snake-Shaped Calzone

Combine sugar and warm water in the mixing bowl of a stand mixer equipped with a dough hook attachment. Sprinkle yeast over the water mixture, allowing it to sit for 5 minutes until the yeast becomes soft and forms a foamy texture. Gradually add oil, salt, and 2 cups of flour into the mixture while it's being mixed on Low speed until a wet dough forms. Continue to mix with the machine running, adding 1 cup of flour in small increments and kneading until the dough forms a smooth ball that pulls away from the sides of the bowl. Knead for an additional 3 to 5 minutes, or until the dough reaches a smooth and elastic consistency.

Anoint a large bowl with oil; gently place the dough inside, ensuring it's fully coated. Cover the bowl with a towel and allow the dough to rise in a warm environment until it has doubled in size, approximately 1 hour.

In a separate bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, pepperoni slices, parsley, Italian seasoning, olives, green peppers, and mushrooms. Set the filling mixture aside.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.

Punch down the dough to release any air bubbles. Roll it out into a long, flat rectangle measuring 9 inches wide and 30 inches long. Place the filling mixture down the center of the dough strip, leaving a 1-inch border on all sides for sealing. Fold the edges of the dough together and pinch to form a tight seal, creating a long, filled roll. Place the roll seam-side down onto the parchment paper in an 'S' shape and tuck the ends underneath to seal. In a separate bowl, beat an egg with 1 tablespoon of water and brush the egg wash over the calzone.

Bake the calzone in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 30 to 35 minutes, or until it's golden brown. Allow the calzone to cool for 5 minutes before cutting into individual slices.