Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

In a medium-sized frying pan, sauté onion in olive oil for two minutes.

Add peppers and sauté an additional two minutes. Add mushrooms, salt, and pepper and continue to stir for another three minutes. Remove from heat.

In a large bowl, combine whipped cream cheese, farmer cheese, and shredded cheese. Using a slotted spoon, transfer the sautéed vegetables from the pan to the cheese mixture and mix gently until combined.

Turn prepared pizza dough out onto a well-floured surface. Divide into eight equal parts.

Roll out each piece of dough into a circle. Place two heaping tablespoons of filling in the center of the dough. Fold the dough in half.

To seal the edges, place your thumb underneath the dough and your pointer finger next to it. Lift the dough from the bottom and roll the dough towards the pointer finger. Once sealed, repeat the motion from left to right until the entire calzone is sealed.

Place calzones on a Gefen Parchment Paper-lined cookie sheet. Brush with egg wash and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20–30 minutes.

In a small bowl, dissolve yeast in warm water and allow to sit 10 minutes until it becomes creamy.

In a large bowl (or electric mixer) combine bread flour, olive oil, salt, sugar, and yeast mixture. Mix well until a stiff dough is formed.

Cover dough and allow to rise until doubled in volume.