Cut broccoli florets into small pieces. Thinly slice mushrooms. Stem, seed, and cut red bell pepper into 1/4” dice. Peel and mince shallot. Stem and coarsely chop basil. In a large mixing bowl, combine basil, ricotta, liquid egg, mozzarella (reserve a pinch for topping calzones), 3/4 tsp. salt, and a pinch of pepper.

Line a plate with a paper towel. Heat 2 tsp. olive oil in a medium non-stick pan over high heat. Add broccoli, mushrooms, red bell pepper, and shallot to hot pan and cook, stirring occasionally, until vegetables begin to brown, 6-8 minutes. Season with a pinch of salt and pepper and remove to towel-lined plate. Cool 5 minutes, then combine in mixing bowl with ricotta-basil mixture.

Measure out 1/2 cup of self-rising flour and reserve. This "bench flour" will be used to prevent dough from sticking in next step. Set aside 2 Tbsp. of yogurt. Place remaining flour and yogurt in a medium mixing bowl with 1 Tbsp. olive oil and 1/2 tsp. salt. Mix until a sticky dough ball forms.

Dust a clean work surface with bench flour. Turn dough out of bowl onto floured surface and knead 5 minutes, folding dough over on itself and pressing down with the heel of your hand. Dough may be slightly sticky: this is okay. If it feels too wet, add flour. If too dry, add yogurt. Divide dough into two equal balls and, using a rolling pin, roll dough into two 10” circles, dusting with more bench flour as needed to prevent sticking. Transfer rolled dough circles to baking sheet.

Add filling off-center of each dough circle and fold dough over form a half-moon. Press edges together to seal. Use your thumb and forefinger to pinch and crimp dough into a decorative edge. Brush tops with 2 tsp. olive oil and bake until crust is lightly browned, 20 minutes. Remove from oven and sprinkle with reserved mozzarella cheese. Bake until cheese is bubbly and golden brown, 6-8 minutes.

Just before serving, place marinara sauce in a small pan over low heat to warm, 3-5 minutes. Place calzones on plates and halve to let cool. Transfer warm marinara sauce to a small bowl and serve on side. Calzones will be deliciously hot, so be careful when eating and handling!