Pepperoni And Pepper Calzone

Have fillings ready to go for easy assembly.

Each hearty calzone serves two – and cooks from frozen!

Hands-on time 35min, plus rising. Cooking time about 25min. Serves 8

·         700g (1¹/₂lb) strong white flour, plus extra to dust

·         2 x 7g sachet fast-action yeast

·         3tbsp olive oil

·         75g (3oz) tomato purée

·         1tsp dried oregano, plus extra to sprinkle

·         1 garlic clove, crushed

·         Pinch dried chilli flakes, optional

·         2 x 125g balls mozzarella cheese, torn into pieces

·         150g (5oz) slices pepperoni

·         300g (11oz) roasted peppers from a jar, sliced into thin strips

·         125g (4oz) pitted green olives

·         100g (3¹/₂oz) tinned sweetcorn, drained

1.    Put flour, yeast and 1tsp salt into a large bowl. Mix in 450ml (³/₄ pint) warm water and 2tbsp olive oil to make a soft, but not sticky, dough (add more flour/water as necessary). Tip on to a work surface dusted with flour and knead for 10min. form into a ball, cover with a clean tea towel and leave to rise for 15min.

First, Put flour, yeast and 1tsp salt into a large bowl

2.    Preheat oven to 200^oC (180^oC fan) mark 6. Stir together tomato purée, oregano, garlic, chilli flakes (if using) and remaining oil.

3.    Flour two large baking trays. Divide dough into four equal pieces. Keeping unrolled pieces loosely covered, shape one piece into a ball, then roll out to make a rough 25.5cm (10in) circle. Spread a quarter of the tomato mixture over one side of the round, leaving a 2cm (1in) border along the edge. Top tomato mixture with a quarter each of the cheese, pepperoni, peppers, olives and sweetcorn. Season and sprinkle with extra oregano.

4.    Fold theplain side over the filling to cover. Working from top to bottom, roll or fold in the dough edge until it meets the filling. Transfer calzone to a baking tray and diagonally slash the top of the dough. Repeat with remaining dough and fillings.

5.    Bake for 25min or until golden and the filling is bubbling. Havle each calzone and serve with a salad.

Havle each calzone and serve with a salad.

Per serving

539cals, 19g fat (7g saturates), 73g carbs (6g total sugars)

To freeze

Make to the end of step 4. Freeze calzones on trays until solid, then lift off and wrap in clingfilm. Freeze for up to 2 months. To serve, unwrap and put on baking trays. Cook from frozen in the preheated oven for 30-35min.