Name: Mozzarella Salami & Tomato Calzone
Ingredients: 1 1/2 tsp sugar; 2 Tbsp dried yeast; 275ml warm water; 3 cup flour; 1 1/2 tsp salt; 1/4 olive oil; 2 Tbsp basil pesto; 75g semi-dried (or sundried) tomatoes, sliced; 2 cup grated Mozzarella cheese; 100g salami, thinly sliced and into strips; freshly ground black pepper; a little olive oil; 1/2 cup grated Parmesan cheese

Mozzarella Salami & Tomato Calzone

Ingredients

1 1/2 tsp sugar
2 Tbsp dried yeast
275ml warm water
3 cups flour
1 1/2 tsp salt
1/4 olive oil
2 Tbsp basil pesto
75g semi-dried (or sundried) tomatoes, sliced
2 cups grated Mozzarella cheese
100g salami, thinly sliced and into strips
freshly ground black pepper
a little olive oil
1/2 cup grated Parmesan cheese

Instructions

Dissolve the sugar and yeast in the warm water. Stand in a warm place for 10 minutes until frothy. Combine flour and salt in a bowl. Stir in the yeast mixture and oil. Mix to a soft dough. Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl. Cover and stand in a warm place for 45 minutes until almost double in bulk. Preheat oven to 220C. Divide dough in half. Roll both pieces into 25cm circles. Transfer one circle to lightly greased oven tray. Spread with pesto to within 1cm of the edge of the dough. Top with tomatoes. Sprinkle with Mozzarella cheese over the tomatoes, then top with salami. Place remaining dough circle over the filling. Seal edges using your fingertips. Brush top lightly with a little olive oil. Sprinkle with Parmesan cheese. Bake for 20 - 25 minutes until golden. Serve hot or cold, cut into wedges.